Pudding Club – Strawberry Crumble
I stood looking out of my kitchen window wondering what I could make for this month’s pudding club and the answer was right in front of me – something with strawberries.
My strawberry plant is heavy with fruit and as much as I love them, I can’t eat all of them at once.
Strawberry Crumble was so easy to make and the mixture uses basic home cooking ingredients that can always be found in the cupboard.
For the crumble
300g/10½oz plain flour
175g/6oz caster sugar
200g/7oz unsalted butter, cubed at room temperature
Knob of butter for greasing
For the filling
400g Strawberries (hulled)
Turn on the oven to 200°C (400°F, gas mark 6).
Cut up any strawberries that are too big and place into a shallow ovenproof dish. Sprinkle over with a touch of caster sugar.
Place the flour into a large bowl and cut up the margarine into it. Rub together with clean, cool hands until the mixture resembles fine breadcrumbs. Mix in the sugar to form a crumble topping. Evenly spread the crumble over the strawberries.
Place on a baking sheet in the oven and cook until crumble is lightly brown and the fruit is beginning to bubble round the sides (30-35 mins).
I served the crumble with ice cream, it was amazing, the perfect end to a summer’s day in the garden.