What`s for dinner Clarey?: Life is just a bowl of cherries
The other day my...: Life is just a bowl of cherries The other day my puddy lovely husband Matthew was requesting a hot dessert for tea. He knows when I'v...
Monday, 2 September 2019
Life is just a bowl of cherries
The other day my puddy lovely husband Matthew was requesting a hot dessert for tea. He knows when I've cooked all day at the Homeless centre , yoghurt and fruit is about as good as it gets! After our all inclusive blow out in Fuerteventura this Summer he could really do with giving the sticky toffee pudding a swerve. But...
He's still as fit as a butchers dog in my eyes and I couldn't resist the challenge he set when he coyly remarked "My Mum used to always give us pudding- And custard!"
So I set about making him a quick crumble just because he's lovely and I had the time.
Little does he know every time he's unreasonable I buy myself a new dress! I've got hundreds , but better me wearing a new outfit than him wearing a bowlful of custard on his head!
We had recently cleared his late Momma's pantry and I salvaged a jar of cherries in Kirsch from the den of out of date tins and homemade wine.
I added some fresh raspberries, a crumble topping and Madagascan vanilla custard and he was SO happy and appreciative, that I felt rather bad for begrudging him a sweet - after dinner a family friend of his Mum rang to say hello and that it was a year since Momma had passed away.
It may have just been coincidence but I like to think Betty was swinging on some star sending down celestial custard and inspiration, guiding me to make sure Matty had some love on his plate.
Cherry and raspberry crumble
2punnets wonky raspberries
1 jar of cherries in Kirsch
A little caster sugar
4 oz oats
4oz plain flour
4oz muscovado sugar
6oz soft butter
Place the berries and cherries in an oven proof dish with the Kirsch and a little more sugar.
Rub the butter into the flour until it resembles bread crumbs, stir in the oats and muscovado sugar and sprinkle over the top of the fruit.Bake at 190 degrees for 25 minutes until the crumble is golden.
Serve with custard, cream or ice-cream , my husband would have all three!
Jemima my youngest, said it was the nicest pud she'd ever eaten. I love that it made a sad day better.
The other day my puddy lovely husband Matthew was requesting a hot dessert for tea. He knows when I've cooked all day at the Homeless centre , yoghurt and fruit is about as good as it gets! After our all inclusive blow out in Fuerteventura this Summer he could really do with giving the sticky toffee pudding a swerve. But...
He's still as fit as a butchers dog in my eyes and I couldn't resist the challenge he set when he coyly remarked "My Mum used to always give us pudding- And custard!"
So I set about making him a quick crumble just because he's lovely and I had the time.
Little does he know every time he's unreasonable I buy myself a new dress! I've got hundreds , but better me wearing a new outfit than him wearing a bowlful of custard on his head!
We had recently cleared his late Momma's pantry and I salvaged a jar of cherries in Kirsch from the den of out of date tins and homemade wine.
I added some fresh raspberries, a crumble topping and Madagascan vanilla custard and he was SO happy and appreciative, that I felt rather bad for begrudging him a sweet - after dinner a family friend of his Mum rang to say hello and that it was a year since Momma had passed away.
It may have just been coincidence but I like to think Betty was swinging on some star sending down celestial custard and inspiration, guiding me to make sure Matty had some love on his plate.
Cherry and raspberry crumble
2punnets wonky raspberries
1 jar of cherries in Kirsch
A little caster sugar
4 oz oats
4oz plain flour
4oz muscovado sugar
6oz soft butter
Place the berries and cherries in an oven proof dish with the Kirsch and a little more sugar.
Rub the butter into the flour until it resembles bread crumbs, stir in the oats and muscovado sugar and sprinkle over the top of the fruit.Bake at 190 degrees for 25 minutes until the crumble is golden.
Serve with custard, cream or ice-cream , my husband would have all three!
Jemima my youngest, said it was the nicest pud she'd ever eaten. I love that it made a sad day better.
Subscribe to:
Posts (Atom)