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Showing posts with label mixed spice. Show all posts
Showing posts with label mixed spice. Show all posts

Sunday, October 2, 2016

Spiced apple, raisin and walnut crumble

Our garden is overflowing with apples and walnuts at the moment, and if the windfall apples hang around indoors for too long they attract too many fruitflies. So we have been eating a lot of crumble. With apples in the filling and walnuts in the topping, this is a perfect summary of our autumn garden (slightly adapted from Delia - I have had to admit that when I improvise a crumble it is never quite as good as when I at least approximate a recipe).

Filling:
2 lb apples
1 oz light brown sugar
1 tsp ground cinnamon
1 tsp mixed spice
4 oz raisins

Topping:
6 oz self-raising flour, sifted
3 oz chilled butter, cut into small dice
4 oz shelled walnuts
2 tsp ground cinnamon
4 oz demerara sugar

Core apples, and peel if you like (also good with peel left on). Cut into thick slices and toss in a bowl with sugar, cinnamon, mixed spice and raisins, then place in a baking dish. Heat oven to 400F / 200C. To make the crumble topping, place flour in a bowl and add the butter. Rub the butter into the flour until it resembles breadcrumbs in texture. Finely chop the walnuts and stir them into the flour-butter mixture, together with cinnamon and sugar. Spread on top of the apples, smoothing out and pressing down lightly. Bake for 35-40 min, until the apples are tender and the topping is crisp. Remove from the oven and let rest for 10-15 min before eating - good with some yoghurt.


Note: I have also been enjoying this without the crumble: secretly (cake crisis alert), I often like the fruit part of a crumble the best. So I have been making this just the same - filling a baking dish with apple, raisins, spices and a little sugar, but then skipping the crumble part, covering with foil and baking at the same temperature for the same length of time. It's better than stewing the fruit as it keeps its shape and develops a richer, less watery and more delicious taste - only problem is I eat it so fast! But I guess this is good, considering the windfall mountain.
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Elderberry and apple chutney

This recipe is from a little book called 'Favourite Country Preserves' that Miriam gave me a few years ago, and I'd never actually made anything from until now, although I'd browsed it with curiosity several times - it is full of interesting things, lavender chutney is most intriguing, or parsley honey.

With both apples and elderberries dripping from our garden, I remembered about this recipe and decided to give it a go. It didn't go great - it takes a looong time to remove elderberries from their stalks, and it look an interminably long time for the chutney to thicken (perhaps because I doubled the recipe below?), and it caught and burnt a wee bit. And this was on a Monday night when I just wanted to go to sleep and the whole house stunk of vinegar - I'd not made chutney for a while and forgotten quite how bad the vinegariness can get. Oh well, I think it tastes OK - moment of truth in a month or so.

1 lb elderberries, washed and stalks removed
1 lb cooking apples
4 oz raisins
8 oz onions, finely chopped
1 tsp salt
1/2 tsp ground ginger
1/2 tsp mixed spice
pinch of pepper
1/2 pint malt vinegar (used apple cider vinegar)
12 oz soft brown sugar

 Peel, core and chop the apples and put in a large pan with the elderberries, raisins and onions. Stir in the salt, spices and pepper and a little of the vinegar. Cook very gently for one hour until the fruit is soft, stirring from time to time to prevent the mixture sticking and burning. Remove from the heat and stir in the sugar and the remaining vinegar. When the sugar has dissolved, return to the heat and bring to the boil. Boil steadily for about 30-40 min until thick and all the vinegar has absorbed. Spoon into warm, sterilized jars and seal immediately.
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Mixed spice

Mixed spice, which I always have to remember not to confuse with allspice, is apparently distinctly British. Therefore, if I want to use it here, I have to mix it up myself.

1 tbsp ground allspice
1 tbsp ground cinnamon
1 tbsp freshly grated nutmeg
2 tsp mace (or use more nutmeg)
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground ginger

Grind all the spices and mix together.
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