Crumble

An institution in my eyes is the humble crumble. Basically, some sort of stewed fruit with crumble on top. You can’t go wrong with it. Like shortcrust pastry, it has a ratio:

  • Measure self-raising flour
  • Measure half the amount of self-raising flour with fat (lard, margarine etc)
  • Measure the same amount of self-raising flour with caster sugar.

Eg: 500g self-raising flour, 250g fat, 250g caster sugar.

Mix it all up to form crumble. Put it on top of some stewed fruit and you’ve got an uncle called Bob. Cook it until lovely and brown.

You can also mix in oats too!