Peach Crumble

Peach Crumble

From   Mummy Ka Magic

Prep: 15 minutes

Cook: 15 minutes

Method: Moderate

Course: Dessert

Type: British

A classic British dessert – very easy to make and simply delicious

Ingredients

  • Medium pears, chopped 3 to 4
  • Refined flour (maida) 190 gms
  • Sugar 4 tbsps
  • Keya Sri Lankan Cinnamon Powder ½ tsp
  • Butter, chlled 130 gms

Methods

  • Preheat oven at 180º C.
  • Take peaches in a bowl. Add 1 tbsp sugar and mix. Add ¼ tsp Keya Sri Lankan Cinnamon Powder and mix well.
  • Divide the peach mixture equally into 4 ramekin moulds.
  • To make crumble, take flour, remaining sugar, butter and remaining Keya Sri Lankan Cinnamon Powder in another bowl and mix till the mixture resembles breadcrumbs.
  • Divide the crumble equally over the peaches in the moulds. Place the moulds on a baking tray, put the tray in the preheated oven and bake for 15 minutes.
  • Serve warm.
American Apple Pie

American Apple Pie

Prep: 35 minutes

Cook: 40 minutes

Method: Moderate

Course: Dessert

Type: British

Key Ingredients:

  • Apples

An all-time favourite – apple pie gives a lot of comfort

Serving Suggestion : Serve with vanilla ice cream.

Ingredients

  • Green apples / cooking apples, peeled, sliced and cored 6
  • Refined flour (maida) 1½ cups + 2-3 tbsps
  • Frozen butter cubes 1 cup
  • Sugar 2 tsps
  • Cinnamon (dalchini) powder 1 tsp
  • Nutmeg (jaiphal) powder ¼ tsp
  • Lemon juice 1 tbsp
  • Soft butter ¼ tsp + as required
  • Salt to taste

Methods

  • To make pastry dough mix 1½ cups refined flour, salt and 1 tsp sugar in a bowl. Add frozen butter cubes and rub it in with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps water and knead gently to make smooth dough. Wrap in moist muslin cloth and refrigerate for 10-15 minutes.
  • Take apples, 2-3 tbsps refined flour, 1 tsp sugar, cinnamon powder and nutmeg powder in another bowl and mix gently so that the apple slices do not break. To prevent apple slices from turning black, pour lemon juice over them and mix gently.
  • Bring out the dough from refrigerator and divide into 2 equal parts. Knead both halves lightly.
  • Spread a plastic sheet on the worktop and place one portion of dough in the centre. Fold the plastic over and roll out the dough into a disc an inch bigger in diameter than the 9 inch pie mould or pie dish. Similarly roll out the second portion of the dough.
  • Preheat oven to 200 ºC.
  • Remove the plastic gently and place 1 disc in the pie dish. Flatten it on the base and along the edges of the mould so that excess dough sticks out. Trim the extra dough and put the pie dish in the refrigerator to set.
  • Once firm, pierce it all over with a fork. Spread 1 tsp butter and then spread apple mixture evenly on the base. Sprinkle 2 tbsps of the sweet apple mixture water on top and dot with some butter.
  • Place the second disc over the filling, covering it completely. Trim edges. Make a few slits in top so that the steam can escape. You may use the leftover dough trimmed from the edges to make a design on the top.
  • Brush the top crust with butter before baking. Place the pie dish in the preheated oven and bake for 40 minutes.
  • Cut into wedges and serve warm with vanilla ice cream.
Apple and Orange Crumble

Apple and Orange Crumble

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Dessert

Type: British

Key Ingredients:

  • Apple
  • Orange juice
  • Refined flour

A classic pudding which is believed to have originated in Britain during world war II

Ingredients

  • Medium apples, peeled, cored and cut into thin slices 2
  • Butter 6 tbsps
  • Orange juice 1 cup
  • Orange, zest grated 1
  • Brown sugar, ground 2½ tbsps
  • Refined flour (maida) ¾ cup + 2 tbsps
  • Whole wheat flour (atta) ⅓ cup
  • Icing sugar ⅓ tsp
  • Cinnamon powder 1 tsp

Methods

  • Preheat the oven to 200º C.
  • Arrange the apple slices in a buttered baking dish. Pour orange juice and orange zest. Add brown sugar and mix well.
  • For the top crust, take refined flour in a bowl, add whole wheat flour, 5 tbsps butter and mix with hand till the mixture resembles breadcrumbs.
  • Add icing sugar and cinnamon powder and mix well.
  • Spread this crumble mixture on top of the fruit mixture in the baking dish. Do not mix as the crumble will form the top crust of the dish.
  • Place the dish in the preheated oven and bake for 20 minutes.
  • Remove from the oven, cool slightly and serve.
English Rice Pudding

English Rice Pudding

Prep: 35 minutes

Cook: 30 minutes

Method: Easy

Course: Dessert

Type: British

Key Ingredients:

  • Basmati rice
  • Milk
  • Sugar
  • Raisins

An English baked version of the popular Indian chawal ki kheer

Ingredients

  • Basmati rice, cooked 1 cup
  • Butter a little to grease
  • Egg 1
  • Milk 1½ cups
  • Vanilla essence 1 tsp
  • Sugar 1½ tbsps
  • Nutmeg (jaiphal) powder ¼ tsp
  • Raisins (kishmish), soaked in water 1 cup

Methods

  • Preheat oven to 200º C. Grease a baking dish with some butter.
  • Break the egg into a bowl and whisk with a fork.
  • Add milk, vanilla essence, sugar and nutmeg powder and mix well.
  • Add rice to this mixture and mix.
  • Drain the raisins and add and mix.
  • Pour this mixture into the buttered baking dish and spread it evenly.
  • Keep the dish in the preheated oven and bake for 30 minutes.
  • Serve in individual serving bowls.
Lemon Drizzle Cake

Lemon Drizzle Cake

Prep: 40 minutes

Cook: 40 minutes

Method: Easy

Course: Dessert

Type: British

Key Ingredients:

  • Lemon juice
  • Refined flour
  • Castor sugar
  • Butter
  • Icing sugar

The flavour and taste of lemons give a pleasant tartness to this delicious cake

Ingredients

  • Lemons, juice extracted 2
  • Lemon syrup ½ cup
  • Castor sugar 115 gms
  • Butter 115 gms
  • Eggs 4
  • Almonds, finely chopped 180 gms
  • Poppy seeds (khuskhus) 30 gms
  • Refined flour (maida) 125 gms
  • Baking powder 1 tsp
  • Icing sugar 250 gms
  • Lemon syrup
  • Castor sugar 100 gms
  • Lemon juice 90 ml

Methods

  • Preheat oven to 180º C.
  • Take castor sugar and butter in a bowl and beat with a hand blender.
  • Add eggs, one at a time, and continue to beat with the hand blender.
  • Add almonds, poppy seeds and lemon juice and blend till smooth.
  • Sieve together refined flour and baking powder into the bowl and mix ensuring there are no lumps.
  • Line a 9 inch diameter baking tin with butter paper and pour the batter into it. Keep the tin in the preheated oven and bake for 40 minutes.
  • Make lemon syrup by heating sugar and lemon juice in a non-stick pan till sugar dissolves completely.
  • Take the baking tin out of the oven, invert it on a plate and gently lift the tin. Pour the lemon syrup over the cake so that it covers it completely.
  • Dust icing sugar through sieve on the cake.
  • Let it cool before slicing and serving.
Old English Trifle

Old English Trifle

Prep: 15 minutes

Cook: 10 minutes

Method: Easy

Course: Dessert

Type: British

Key Ingredients:

  • Sponge cake
  • Strawberry jam
  • Marie biscuits
  • Ripe bananas
  • Egg custard

As the name suggests this is an age old English favourite pudding

Ingredients

  • Sponge cake slices 3
  • Strawberry jam 4 tbsps
  • Marie biscuits, ground 15
  • Ripe bananas, peeled and sliced 2
  • Fresh cherries, seeded 5 gms
  • Glazed cherries ½ cup
  • Almonds, chopped 2 tbsps
  • Custard
  • Eggs 3
  • Milk 2 cups
  • Fresh cream ¾ cup
  • Castor sugar 50 gms

Methods

  • To make custard, heat milk and cream in a non-stick pan on low heat.
  • Take eggs and castor sugar in a bowl and beat for a minute.
  • Add this mixture to the milk-cream in the pan, whisking continuously and cook till the mixture becomes thick.
  • Make layers in a glass bowl in this manner: flatten a cake slice at the bottom. Spread 2 tsps jam on it followed by another slice of sponge cake and press lightly.
  • Spread a layer of ground biscuits. Pour 2 tsp of water over the biscuit layer.
  • Spread a layer of banana slices, followed by cherries. Place another slice of cake, 2 tsps of biscuit crumbs and strawberry jam and press lightly.
  • Sprinkle nuts on top. Pour custard in the end and ensure that it reaches the bottom layer.
  • Decorate with glazed cherries and nuts. Serve chilled.