I may have mentioned before that fruit crumble isn’t one of Justin’s favoured puddings – he thinks the crumble topping is too often soggy, floury and not very nice – especially if too thick or a bit undercooked.
I think my crumble topping recipe is none of those things; it forms large, crunchy, nutty morsels.
Sprinkle granulated sugar over the top of it just before it goes into the oven for extra sweetness and crunch. You can serve it with thick, cold cream, hot creamy custard or a scoop of vanilla ice cream – they’re all good!
Apple and sultana crumble
- 2 Bramley (or other cooking) apples, peeled, cored & roughly chopped
- 25g/¾oz butter
- 100g/3½oz sultanas
- 50g/1¾oz Demerara sugar
- 50g/1¾oz plain flour
- 50g/1¾oz porridge oats
- 50g/1¾oz flaked almonds
- 50g/1¾oz Demerara sugar
- 75g/2⅔oz cold butter, cubed
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
- Preheat the oven to 175ºC/350ºF/Gas mark 4
- In a large, heavy-bottomed saucepan over a medium heat, melt the 25g of butter
- Add the chopped apples, sultanas and Demerara sugar and stir until the apples are just beginning to soften (about 5-10 minutes)
- Put the mixture into a greased baking/pie dish
- In a large mixing bowl, add the flour, oats, almonds and Demerara sugar
- Add the cold, cubed butter and rub into the dry ingredients - but not to much - you want the mixture to have quite large lumps
- Spoon the crumble evenly over the apple and sultana mixture so that it's completely covered
- Sprinkle a little golden granulated sugar over the top for added crunch (optional)
- Put the dish into the oven and bake for 20-30 minutes or until the crumble topping turns a lovely golden brown
- Serve with custard, thick pouring cream or a scoop of vanilla ice cream
H is for Home Harbinger http://hisforhomeblog.com/
We added two very nice pieces of vintage Pyrex to our webshop today. Our newly listed items include a lovely set of four graduated ‘Cinderella’ mixing bowls in the ‘Gooseberry’ pattern and a lidded casserole dish from the ‘Gaiety’ Snowflake range.
It got us to wondering when Pyrex was invented… 1940s/50s would probably have been our guess. We were a fair way out – it was a brand introduced by Corning Inc in 1908. The thermally resistant glass moved from industrial use to domestic applications (apparently after a Corning employee’s wife used a sawn off battery jar to bake a cake).
It’s certainly come a long way from that first cake and has found a home in millions of kitchen cupboards worldwide. It’s such a great material for kitchen use – durable, practical, heat resistant, doesn’t retain food smells, transparent and decorative too if desired.
Various designers have contributed to the shapes and patterns of Pyrex over the years – Penny Sparke, Betty Baugh, SMART Design and TEAMS Design amongst them.
You can go for the plain, clear glass or more colourful opaque ranges – and there certainly are some fabulous Pyrex patterns available.
So, where did the name Pyrex come from… this quote from a Corning executive:
The word PYREX is probably a purely arbitrary word which was devised in 1915 as a trade-mark for products manufactured and sold by Corning Glass Works. While some people have thought that it was made up from the Greek pyr and the Latin rex we have always taken the position that no graduate of Harvard would be guilty of such a classical hybrid. Actually, we had a number of prior trade-marks ending in the letters ex. One of the first commercial products to be sold under the new mark was a pie plate and in the interests of euphonism the letter r was inserted between pie and ex and the whole thing condensed to PYREX.
There are various websites dedicated to all things Pyrex – here are links to a few:
This fabulous floor lamp came into our lives recently.
It’s by artist, Bernard Rooke and dates from the 1960s/70s period. Bernard Rooke was born in 1938. He attended Ipswich School of Art and Goldsmiths College, London where he took up pottery. He set up a workshop in Forest Hill in London in the 1960s, sharing the space with Alan Wallwork whose work we have sold in the past. Bernard’s pieces are very sculptural and he found that producing lamp bases made his pieces even more acceptable and accessible for the public to have in their homes. They’ve remained a mainstay of his output over many years.
There are bulbs both at the top and internally, and this gives a great effect when illuminated – light diffusing through all the little holes and casting shadows on the wall behind.
We’re now on a hunt for the perfect shade. It has to be Hessian or raffia, we think – and a fair old size too – the lamp base itself stands 3½ feet tall. Let us know if you have one for sale or know where there’s one lurking. We currently have around five lamps that need shades, but this one’s probably top of the waiting list!
We’ve placed the lamp in our bedroom where it shares the space with other studio pottery from the same era. We like these little groupings of pots. They’re all in quite subdued tones of brown, beige and oatmeal so don’t shout for attention, but we love these subtle variations in colour, shape and texture.
The lamp has real impact when you walk into the room. It has the potential to work well in all kinds of settings – from boho-chic to mid century modern. In addition to working well with the other pottery in the space, we also like the way the circular form is echoed by the cane mirror. There’s a classic 1960s starburst clock on the wall close by too. It might not be everyone’s cup of tea, but we really love it. And we know a good friend of ours will be eyeing it up jealously (and we have to admit that it would look perfect in their house)!