Fruit Crumble

I think I’m a pretty awesome wife – and humble I know!! Tonight I decided to surprise Scott with a midweek after dinner treat.  He is also looking after both the boys during the peak of witching hour whilst I go to the gym, so he deserves a big reward!  He has been on a bit of a health kick recently (to the point where he knocked back the pizza lunch at work for Melbourne Cup yesterday), so I knew he would want to keep things pretty healthy.  I decided to make a fruit dessert, there were a couple of apples & pears in the fruit bowl, and Liam had some leftover strawberries and peaches from his afternoon tea.  I like a crunchy top, so I added some chopped almonds to the oats.  For easy serving, I divided the mixture into four ramekins, if you prefer you could put it all into one dish.

Liam and I have shared one already, we added vanilla yoghurt to ours and we both really enjoyed it.  Scott isn’t home yet, so I haven’t gotten feedback from my toughest critic yet… if this doest cement my place as wife of the year, I don’t know what will!!

Fruity Goodness x

Fruity Goodness x

This is what I used – but you could just use any fruits you have

2 apples

2 pears

6 strawberries

1/2 tub diced peaches

1 tsp cinnamon

1/2 cup rolled oats

2 dessertspoons malted rice syrup

2 tbsp shredded coconut

50g almonds chopped

* Preheat oven to 190 degrees

* Chop apple and pear into small pieces,add 2 tbsp water and cinnamon and cook in microwave on high for 2 minutes

* In a separate bowl, combine rolled oats, coconut, almonds & malted rice syrup and mix together.

* Drain excess water from apples & pears, add peaches and strawberries and mix together

* Divide fruit mixture amongst 4 ramekins (or one dish if preferred) and top with oat mixture

* Place in oven for approx 10 minutes, or until top begins to turn golden

* Allow to cool slightly and serve!!

Throwback Thursday – McAlpin’s Sponge Sandwich

Even though I love to bake, I don’t seem to make a lot of sponges.  We had a heap of strawberries in the fridge and some cream, so I thought I’d give the McAlpins Sponge Sandwich a try.  The tins I used were a bigger than those suggested, so my sponges were a bit thin. I was happy with how they turned out. The colour was good and they had both risen evenly.  I cooked them on the same rack in the oven, which I’m not sure if you are supposed to do?To compensate for their height, I just put a thick layer of cream and strawberries in the middle which improved the overall appearance of the cake.

I didn’t get to try a piece, Scott took it to work the next day.  He said it went down well, but suggested adding a layer of strawberry jam to the cream and strawberry layer.. He is my biggest critic & always seems to have a suggestion on how I can improve!

Original Recipe

Original Recipe

Please click here for metric conversation table

McAlpins Sponge Sandwich

4 oz and 1 slightly rounded tablespoon of self raising flour

Pinch of salt

4 oz sugar

3 eggs

2 tablespoons of hot milk or water (I used hot milk)

600ml of thickened cream

1 1/2 teaspoons of vanilla essence

2 tablespoons of icing sugar

250g strawberries

  • Sift flour and salt
  • Separate whites and yolks of eggs
  • Place whites in a warm dry basin with a pinch of salt and beat until very stiff, then beat yolks in lightly (low mixer speed)
  • Add sugar and beat until sugar is dissolved and mixture is quite thick
  • Sift flour onto mixture and fold lightly through with a knife or a tablespoon
  • Fold in 2 tablespoons of hot milk or water
  • Divide mixture evenly between two 7 – 71/2 inch greased sandwich tins.
  • Bake in a very moderate oven for 15 – 18 minutes (I baked for 15 minutes in a 180 degree fan forced oven).
  • When cooked, turn cake onto a care wire covered with a cloth
  • Whip cream, vanilla essence and icing sugar together
  • Cut strawberries into thin slices
  • Once cake has cooled, spread cream on top of one cake, and cover with half the strawberries
  • Spread remaining cream and strawberries on top of cake – serve
Enjoy!

Enjoy!