I thought I’d share this recipe on here as a few people asked me about it after I commented on a Twitter thread about people’s favourite foods. This is a dessert that will immediately transport me into our old house, in the winter, sat at a small dining table under the stairs, holding the bowl to warm my hands.
As I’ve mentioned before, I’m the queen of cooking without measuring ingredients, but I’ve tried to explain my process as best I could. The recipe my mother used was originally this one by Waitrose (click the link here if you’d like to see the original), but I’ve made some adaptations that I think improve the dish, while also making it more cost effective. Winner, right? Serve with vanilla ice cream or custard and you have a winner all winter long- or in my case, all year round…
- Preparation time:20 minutes
- Cooking time:30 minutes
- Total time: 50 minutes
- 8 pears, peeled, cored and cubed
- Grated zest and juice of 1 lemon
- 50g golden caster sugar
- 100g your favourite chocolate
- 1 Tsp cinnamon
For the crumble
- 175g butter, chilled and diced
- 200g plain flour
- 50g Roasted Hazelnuts
- 50g Porridge Oats
- 125g Demerara sugar
- 2 Tsp Cinnamon, 1/2 Tsp nutmeg
- Preheat the oven to 180°C, gas mark 4.
- Chop your Pears into cubes, sizing of your preference, but remember, the bigger you chop them the longer they will need in the pan.
- Place the pears, lemon zest and juice, sugar, and 100ml of Ginger Beer in a large pan and heat gently for 10 minutes or so until the pears are tender.
- Meanwhile, rub the butter into the flour until it resembles breadcrumbs.
- Stir through the hazelnuts, oats, spices, and sugar. If you want to chop and speed this process up again, I like to pop mine in a blender and pulse it until I have the desired consistency.
- Spoon the pear with a little juice into an ovenproof dish. (not too much, else it will bubble over, which isn’t terrible, but for special events it looks unsightly). Scatter over the chocolate, then the crumble mixture, making sure it is relatively flat and evenly distributed.
- Bake for 25-30 minutes or until golden.
More often than not, I frankly don’t have the time or patience to make my own crumble topping. Yes, for special occasions it adds a little something extra, but if you want to cut down on time don’t feel guilty for grabbing a bag of Aunt Bessie’s. Makro also do huge bags- sometimes Grandma will get a large one and we will split it and keep it in Kilner jar’s for freshness.
Hi guys! Another quick little recipe selection for you all today, here is my Christmas day agenda, including how I make the perfect (not-as-dry-as-ghandi’s-flipflop) roasted turkey!
(Did you know that the traditional British Christmas bird was goose?)
- Set your oven to 180 degrees C. Oil a deep roasting tin.
- Remove the neck, giblets, and packet near the front shoulders, rinse thoroughly and pat dry. Place the turkey in the tin and loosely stuff the cavity loosely. Brush it with oil and insert the meat thermometer into the thigh, making sure not to touch bone as this gives and inaccurate reading. Salt and pepper to taste.
- Make a foil tent for the turkey, leaving about an inch of space to allow heat to circulate. Crimp the tent to the sides of the pan.
- Roast the turkey until the thermometer reads 180 degrees C. For turkeys from Tesco (UK), it usually has a calculated time on the bag based on the weight. We got a large – 5.3-6.9 kgs or 11.6-15.2 lbs. This would typically take between 3 hrs 15 mins – 3 hrs 50 mins, with an additional 30 mins for the stuffing. To ensure browning and perfect crispy stuffing, remove the foil tent after an hour or so of roasting.
Carrots, parsnips, squash, potatoes, and sweet potatoes. Cut into similar shapes and sizes, peel and half the roots. Toss in a ½ cup of sage, a ½ cup of thyme, and several sprigs of rosemary (fresh is best!) and one whole bulb of garlic. (My family- especially my sister! love to eat it roasted by just squeezing the garlic out of the clove… though I don’t recommend this if you are planning any mistletoe related activities later on!!) Salt and pepper to taste. Chuck them in around the turkey about an hour before pulling the turkey out. I usually separate half of my veg because my mum is vegetarian/pescatarian – and cook separately.
My famous gravy is always made in the bottom of the meat dish (with separate gravy granules and water mix for my veggie mum). I usually make it by pouring a majority of the loose oil out, leaving a few tablespoons worth. I then mix cornflour and water in a small glass and whisk the slurry into the hot oil until no excess oil remains. This should thicken, and the slurry substance should mix with the meat juices and become a brown, thick-ish substance. Pour boiling water and pop a stock cube in, then whisk to the desired volume and thickness. Pop in chopped onions and gravy granules/herbs of your choice for extra flavour (if you desire) and boil adding water until desired quality.