As I sit here watching the rain come down outside, I hope that the August bank holiday weekend doesn’t spell the end of what has been a glorious English Summer. I’m not ready to give up on the potential BBQ’s yet, or enjoying crisp cold wine in The Sun Inn beer garden with friends.
The only benefit to this weather is that you have the excuse that as you can’t go anywhere beyond a shopping centre or the cinema, you might as well stick to the kitchen and spend the afternoon putting together a dessert to enjoy on a Saturday evening.
We’ve been enjoying the delights of having an ice cream machine and over the last week we’ve made a lovely vanilla frozen yoghurt with choc chips as well as an apple, honey and cinnamon frozen yoghurt. Both are lovely whilst the weather has been warm and they’ve been consumed and enjoyed over the course of the week to follow evening meals of fresh salads.
It’s funny to think that the weather dictates what we fancy to eat so much!
And when it’s rainy like it is today, it just proves my point, I always fancy something that little bit more comforting.
Foodie magazines are promoting autumn ingredients and yesterday I thought it was totally depressing to even think about autumn ingredients when it’s 29° outside. Today, of course is a different story. The thought of a crumble is rather enticing and with figs so soft and ripe, it seemed like the perfect opportunity to marry them with juicy crisp apples.
I love that each ingredient in this dessert has a part to play; the apple providing the lovely sweetness, the figs slightly caramelised from the sugar that’s been added and the salted caramel is just indulgent!
The texture from the different nuts gives a bit of crunch to the filling and helps to mop up every last bit of apple pulp.
Let’s hope tomorrow the sun comes out, I’m not giving up on it just yet or we’ve got a long winter ahead!
Individual apple, fig and salted caramel puddings with a nutty crumble topping
Makes two large individual ramekins
For the filling:
2 Bramley apples, peeled cored and sliced
2 fresh figs
Handful of sultanas
1 tbsp of lemon juice
1 tsp granulated sugar
1 tsp of light brown sugar
½ tsp of cinnamon
¼ tsp of ground nutmeg
2 tsp of salted caramel sauce
For the crumble:
40g wholemeal flour
30g unsalted butter
1 tsp light muscovado sugar
80g mix of jumbo rolled oats, pecans, walnuts, flaked almonds and hazelnut, bashed up
Heat the oven to 190°C.
Place the apples, figs, sugars and spices into a saucepan and cook on a low heat for 15 minutes until the apples have softened but not a total mushy pulp. Stir through the salted caramel. Then pour the apple mixture into individual ramekins.
Meanwhile make the crumble topping by sifting the flour into a bowl and rubbing in the butter. When the mixture resembles fine breadcrumbs stir in the oats and nuts.
Spoon crumble mixture onto apple and figs and press down lightly.
Bake in the oven for about 30 minutes or until the topping is golden.
Serve with a dollop of ice cream, custard, or a long pour of cream.