Particular person fruity puddings with a twist – attempt mixing chopped nuts along with your crumble topping for further crunch
- Preparation and cooking time
- Prep:15 minutes
- Prepare dinner:45 minutes
- Simple
- Serves 4
- Freezable
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Components
- 25g butter
- 3 pears, cored and halved
- 500g rhubarb, minimize into chunks
- 2 tbsp delicate gentle brown sugar
- ½ tsp floor cinnamon
- ¼ tsp floor cloves
- vanilla ice cream or double cream, to serve
For the crumble topping
- 50g roasted hazelnut
- 50g chilly butter, diced
- 85g self-raising flour
- 1 tsp floor cinnamon
- 50g demerara sugar
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Technique
- STEP 1
Soften the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and prepare dinner over a low warmth for 10-12 minutes or till simply tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 giant dish) and put aside.
- STEP 2
Warmth oven to 200C/180C fan/gasoline 6. To make the crumble topping, tip all of the components right into a meals processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 minutes or till golden brown on prime. Serve with vanilla ice cream or double cream.