Sunday, February 3

"Just Like Mum Makes It.."

Today was a little bit of sunshine to brighten those dreary clouds.

After a Boot Camp class with Sophia; I utterly collapsed in a big, squishy chair cradling a coffee and piece of cake.

Everyone was a smidge down in Leeds; we had a free night in, no plans and only the dull niggling of a lot of history work for company.
Here, my friend Jenny saved me.
Now...I'm never one to turn down the opportunity of cooking, especially when you're limited by living in catered accommodation.
So I quickly jumped at her suggestion to do some cooking and make dinner for a couple of friends.
Here are two of my favourite puddings....ever, and luckily I could easily whip them up for everyone at such short notice. Perfect!
You can never beat comfort food, and these little beauties are always regulars at home after Sunday roast.

These are my home comfort...
"Apple Crumble and Pain au Chocolat Pudding..."

Golden, crunchy and oh so perfect with a big spoon of vanilla ice cream or custard! Unbeatable...

Naughty, simple and a twist on traditional Bread and Butter pudding.

 Both of these are unbelievably simple, quick to make and little equipment/ingredients are needed.

First the juicy little crumble...

You will need:
- 200g plain flour
- 1tsp baking powder
- 100g cold butter, cut into chunks
- 6x 15ml demerara sugar (Extra needed to sprinkle of top too)
- Apples of choice, (I used 1 1/2 bags of Royal Gala apples as they were on offer) but you'll need around 7-8 small apples to fill your dish.
- 3tbsp golden caster sugar

Preheat your oven to 220C/200C fan.
Peel your apples, half them, remove the core and cut into slices.

Pop them all in your dish and pile it up high. Sprinkle 3tbsp of golden caster sugar over and mix using your hands to make sure all the apples are covered.
Add your flour, sugar and cold butter into a bowl and using your fingers, rub the mix together until it looks like grainy sand. You want to make sure its all mixed, but not too fine as it needs some crunch.

(If you like you could even add some granola, nuts or oats to add some extra crunch to the buttery, golden crumble.)

Pour evenly over your apples and reach all the corners. Sprinkle the top with demerara for that extra sugary crunch, then pop in the oven at 220C (200 fan) for around 30 minutes.
Now for that beast of a chocolate pudding...
You will need:
- 8 pain au chocolat
- 40g caster sugar
- 2 eggs
- 500ml milk
- butter for greasing.
Grease well the sides and bottom of your casserole dish (or similar) and line up your pain au chocolat on a slant so they all snugly fit.
Beat your eggs, caster sugar  and milk to make your custard and pour over the pastries into your dish.

Squish them all down a little to help soak up the milk mixture and leave for 1 hour to absorb.
Sprinkle the tops with a little golden caster sugar before they go in the oven, then pop them in at 160C for 45 minutes-1 hour.
Serve both with a ma-housive dollop of vanilla ice-cream or custard.

So simple, rapid to make and even pretty cheap for a student budget!

Let's be honest...You can never beat those classic, home comforts!

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