A couple of decades back, there were hardly any places where one could get Western desserts like puddings and pies other than posh restaurants or clubs or, for the lucky ones, at some aunts who had been to culinary school. But for many of us, memories of sinking a spoon into a golden bread and butter pudding or a hot apple pie that an aunt or our grandmother made, will always remain fresh.
Many of us are always looking for rustic, childhood desserts that the inner child in us still yearns for irrespective of the number of Tiramisus and Death by Chocolates we have eaten.
Pear, Brown Sugar and Oat Crumble
A crumble is always a delight. It is relatively easy to make and no one will ever complain if it doesn’t look so good. After all it’s a crumble.
Ingredients
220 gm sugar
6 firm pears, peeled and thickly sliced
Melted butter, for brushing,
60 gm cold
butter, cubed
1/2 cup brown sugar
3/4 cup rolled oats
1/4 cup flour
¼ tsp baking powder
2 tsp cinnamon powder
Thick cream or custard to serve
Method
Preheat the oven to 180°C. Brush a round baking dish with a little melted butter and set aside.
Dissolve the sugar in half a litre of water over low heat. Bring the syrup to the boil and boil for two minutes, then reduce heat to a simmer. Add the pears and cook for 15-20 minutes, or until they are just tender.
Put the brown sugar, oats, flour, baking powder and cinnamon in a bowl and using your fingertips, rub in the cold chopped butter.
Remove the pears from the syrup and arrange in the baking dish. Sprinkle the crumble mixture evenly over the top and bake for 20 minutes, or until the crumble is golden. Serve hot with thick cream or custard.
Lemon Delicious
This is basically a light lemon pudding but as the name goes, it is delicious and the juice and zest of limes or oranges will work beautifully.
Ingredients
50 gm butter at room
temperature
3/4 cup caster sugar
1 tbsp lemon zest, finely
grated
3 eggs, separated
1 1/3 cup milk
1/3 cup lemon juice
1/4 cup flour
Pinch of baking powder
Sifted icing sugar, for dusting
Cream or ice cream, to serve
Method
Preheat the oven to 180°C. Lightly grease six soufflé bowls or small pudding tins. You can also do this in a large pudding bowl.
Using an egg beater, beat the butter, sugar, lemon zest and egg yolks for 3-4 minutes until light and creamy.
Gradually add the milk, stirring with a wire whisk. Slowly stir in the lemon juice and then sift the flour and baking powder over and gently mix to combine.
Using very clean beaters, beat the egg whites in a bowl until soft peaks form. Fold into the batter using a large metal spoon, taking care not to lose any volume.
Spoon the mixture into the prepared dishes and set them in a baking dish. Transfer to the oven and carefully pour enough boiling water onto the baking dish to come halfway up the side of the dishes.
Bake for 20 minutes, or until the puddings spring back when gently touched. Dust with icing sugar and serve immediately with cream or ice cream.