Last Updated on December 13, 2020 by Nazmin Sarker
Apple and Blackcurrant Crumble
0.20 £ * 552–736 cals
- 75 g (3 oz) butter or margarine
- 75 g (3 oz) plain wholemeal flour
- 25 g (1 oz) rolled oats
- 25 g (1 oz) sunflower seeds (optional)
- 15 g (1 oz) desiccated coconut
- 25 g (1 oz) chopped mixed nuts (optional)
- 25 g (1 oz) light soft brown sugar
- 5 ml (1 tsp) ground cinnamon (optional)
- 2.5 ml (1 tsp) ground mixed spice (optional)
- 225 g (8 oz) eating apples
- 225 g (8 oz) blackcurrants custard, to serve
- Put the butter or margarine and flour into a bowl and rub in until the mixture resembles fine breadcrumbs. Stir in the dry ingredients and mix thoroughly together.
- Peel, quarter, core, and slice 2 the apples. Put in a 1.1 liter (2 pints) deep ovenproof dish with the blackcurrants. Spoon the crumble mixture evenly over the fruit and press down lightly. Cook on HIGH for 11-12 minutes or until the fruit is tender. Serve hot or cold with yogurt, cream, or custard.
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Blackcurrant Jelly with Fresh Fruit
0.10* £ 83 cals
plus 3–4 hours chilling
- 225 g (8 oz) blackcurrants, stringed finely grated rind, and juice of the lemon
- 15 ml (1 tbsp) gelatine
- 300 ml ( pint) unsweetened apple juice prepared fruit in season, to serve few mint sprigs, to decorate
- Put the blackcurrants and lemon rind and detox juice in a medium bowl. Cook on HIGH for
5-6 minutes or until the blackcurrants are soft, stirring occasionally.
- Put the gelatine and half of the apple juice in a small bowl and leave to soak for 1 minute. Cook on HIGH for 30-50 seconds until the gelatine is dissolved, stirring frequently. Stir into the blackcurrant mixture with the remaining apple juice.
- Pour the jelly into four 150 ml ( pint) wetted molds or ramekins and chill for 3-4 hours until set.
- When set, turn out on to individual plates and arrange the prepared fruit attractively around the jellies. Decorate with mint sprigs, if wished.
Fresh Fruit Tartlets
0.45 £ £ 460 cals 0.45
plus 50 minutes chilling and cooling
- 200 g (7 oz) plain white flour
- 25 g (1 oz) plain wholemeal flour
- 75 g (3 OZ) caster sugar
- 25 g (1 oz) hazelnuts, a toasted and ground pinch of salt
- 50 g (2 oz) butter or margarine
- 3 eggs, beaten
- 25 g (1 oz) cornflour
- 300 ml (½ pint) milk few drops of vanilla flavoring
- 300 ml (½ pint) double cream prepared fresh fruit such as figs, strawberries, raps berries, Cherries, kiwi fruit, grapes
- 30 ml (2 tbsp) apricot Conserve
- 5 ml (1 tsp) lemon juice.
- Mix 175 g (6 oz) of the plain flour, the wholemeal flour, 25 g (1 oz) of the sugar, the hazelnuts, and salt in a bowl. Rub in the fat until the mixture resembles fine breadcrumbs. Add the egg and enough water to make a dough.
- Turn on to a lightly floured surface and knead for a few seconds until smooth. Wrap in greaseproof paper and chill for 20-30 minutes until firm.
- Cut the pastry in half, then roll out one half very thinly on a lightly floured surface. Use to cover the base and sides of four inverted 10 cm (4 inches) shallow glass flan dishes.
- Prick all over with a fork and cook on HIGH, pastry side Uppermost for 2-3 minutes, or until the pastry is firm to the touch. Remove the pastry cases from the dishes and invert on to a wire rack to cool. Repeat with the remaining pastry to make eight pastry cases.
- To make the filling, put the remaining eggs and sugar in a large bowl and whisk until pale and creamy and the mixture leaves a trail when the whisk is lifted. Sift in the remaining flour and the cornflour, then beat well.
- Put the milk in a bowl and cook on HIGH for 2-2 minutes until just boiling. Gradually pour on the egg mixture, stirring all the time. Add the vanilla flavoring.
- Cook on HIGH for 1 -2 minutes until very thick, stirring frequently. Cover and leave to cool.
- When cold, whip the cream until it just holds its shape, then fold into the custard. Fill the pastry cases with the mixture and decorate with fruit.
- Put the apricot conserve and lemon juice in a small bowl and cook on HIGH for 30 seconds until melted. Carefully brush over the fruit to glaze. Serve as soon as possible.
plus 5 minutes standing time
- 4 firm-ripe peaches
- 50 g (2 oz) ground almonds finely grated rind of ½ orange
- 5ml (1 tsp) clear honey
- 150 ml (¼ pint) unsweetened orange juice
- 15ml (1 tbsp) Amaretto (optional) a few mint leaves, to decorate
- Cut the peaches in half and carefully case out the stones and thumb.
- Make the hollows peaches a little deeper teaspoon with teaspoon and reserve the removed flesh.
- Finely chop the removed peach flesh and mix with the almonds, orange rind, honey, and 15 ml (1 tbsp) of the orange juice.
- Use this mixture to stuff the #hollows of the peach halves, mounding the filling slightly.
- Place the peaches around the edge of a large shallow dish. Mix the remaining orange juice with the Amaretto, if using, and pour around the peaches.
- Cover and cook on HIGH for 3-5 minutes or until the peaches are tender. Leave to stand for 5 minutes, then serve warm with the juices spooned over and decorated with mint.
0.15* 128 cals
plus overnight chilling
- 5–6 thin slices of day-old white bread
- 150 g (5 oz) strawberries
- 150 g (5 oz) raspberries
- 45 ml (3 tbsp) granulated sugar strawberries and raspberries, to decorate
- Cut the crusts off the bread and cut the bread slices into neat fingers. Reserve about a quarter and use the rest to line the base and sides of two 150 ml ( pint) ramekin dishes, making sure that there are no spaces between the bread.
- Hull the strawberries and put them into a medium bowl with the raspberries. Sprinkle with the sugar and add 45 ml (3 tbsp) water. Cover and cook on HIGH for 5-7 minutes or until the sugar dissolves, the juices begin to flow and the fruit softens.
- Reserve about 45 ml (3 tbsp) of the juice and pour the remaining fruit and juice into the lined ramekins. Cover with the reserved bread.
- Place a small saucer with a weight on it on top of each pudding and refrigerate overnight.
- To serve, turn out on to two serving plates and spoon over the reserved juice. Decorate with strawberries and raspberries.