Tuesday, 22 November 2011

Crumble in a Cup: We Should Cocoa





With A's sweet tooth more of a savoury one, I often have to go it alone on the pudding front. 


It is no problem. I'll happily take one for the team tum.


This chilly, dark weeknight I craved a comfort pud. Apple Crumble in a Cup, the oven is yours.


Yep, rather than bake a crumble in a massive pie dish, Crumble in a Cup is the easy-slumped-on-the-sofa-convenient-mini version.


And to add a little twist to such a classic favourite I've drowned the crumble in white chocolate custard.


Which fits in very nicely with the theme for this month's We Should Cocoa challenge: apples. This brilliantly chocolatey  cooking challenge is hosted this month by Chele from The Chocolate Teapot.






Crumble in a Cup


Ingredients


For the filling


1 cooking apple, cored, peeled and cut into small segments
1 tbsp caster sugar
1 tsp cinnamon


For the crumble


50g plain flour
25g butter
30g demerara sugar


For the custard


2 tsp custard powder
2 tsp sugar
225ml milk
30g white chocolate chunks
(or see alternative method below)




1. Preheat the oven to 170C/325F/Gas Mark 3
2. Pop the apple chunks in an oven-suitable cup and sprinkle with the cinnamon and sugar for the filling. Set aside
3. In a bowl rub together the flour and butter with the tips of your fingers until the mixture resembles breadcrumbs. Stir in the sugar
4. Arrange the crumble topping over the apples and place in the oven for approximately 20 minutes or until the topping is golden brown 
5. To make the custard: Pop the custard powder and sugar in a bowl, stir in a tbsp or two of the milk to form a smooth paste. Pour the remaining milk into a small saucepan and heat until almost boiling. Pour onto the custard paste and stir. Return to the pan and low heat, add the chocolate and stir until melted and the custard has thickened. Pour generously over the crumble in the cup




Baker's notes...




  • An alternative method to make white chocolate custard would be to put 30g of white chocolate in a microwavable dish, pour over 200ml fresh vanilla custard and heat, stirring every 30 seconds until the chocolate has melted and the custard warmed nicely
  • Instead of apples Crumble in a Cup works very well with plums, blackberries, strawberries, rhubarb, mixed berries....
  • ...Or try a sprinkling of oats on top of the crumble
  • Excuse the rubbish picture above. It was dark.
  • Crumble in a Cup? You heard it here first, next time you'll hear it, I'll be swaggering smugly onto The Apprentice, arrogantly telling Sirrr-Alan/Lord-Sugar my plans for global domination with Crumble in a Cup.... before failing terribly in the first show for being unable to Project Manage my fellow contestants in the 'Design a stylish new clothes horse' round

5 comments:

  1. What a brilliant idea! Definitely trying this again .... and again!

    ReplyDelete
  2. Great idea for an individual serving and white choc custard has to be a winner. My wife thinks that crumble is probably the single greatest development in the history of mankind (or rather womankind) and all that fuss about the
    wheel is misguided. So I don't think I'd get away with making a single cup.

    ReplyDelete
  3. You have got it sussed with this crumble in a cup. I happen to have the very same star mugs myself but in red, so I now have to go and put your recipe to the test!

    ReplyDelete
  4. What a fantastic idea, perfect portion control! I love the idea of White chocolate custard, I think it wil be a great hit in my house.

    ReplyDelete
  5. Ooh never mind the crumble, I want to try white chocolate custard. Well, I didn't really mean that cos I love crumble and your idea of baking it in a mug is a great one - only how do you tell if the cup will take the heat? Luckily for me, CT is happy to eat pretty much anything I put in front of him, but making a batch of these for friends at dinner would be fun.

    ReplyDelete

Thank you very much for your comment- I appreciate every single one of them!