Every week, our office celebrates ‘Pudding Wednesday’. We take turns to provide some kind of treat to enjoy at lunch. There are have been many delicious offerings from ice cream, to cheese, to cakes from the many bakeries in Nakhon Sawan, but I’ve been inviting my colleagues to sample whatever strange things I have conjured up with no kitchen and little equipment.
And sometimes on a Wednesday you just need comfort. Sweet, buttery comfort. On this particular Wednesday comfort came in the form of a crunchy crumble that truly belongs on an autumnal Sunday afternoon following lashings of roast potatoes and gravy. I think this was one of my more successful creations and whilst it’s not quite the same as a proper old fashioned crumble, it’s a pretty good alternative.
As I was taking this to work, I made both components in advance and then when we were ready for pud, dished individual portions into muffins cases and popped them in the microwave for a minute to heat up.
- 40g oats
- 100g butter
- 150g plain flour
- 2 tsp ground cinnamon
- 75g sugar
- 1/2 cup peanuts
- 3 tablespoons white sesame seeds
- 2 ripe mangos
- 1 lime
- 2 tblsp sugar
- 1 star anise
- 3 sticks of cinnamon
- 400ml water
- First dry fry your sesame seeds until they are light brown and put them aside.
- Sieve the flour and cinnamon into a bowl. Add the sugar and oats and mix. Rub in the butter until your mixture resembles breadcrumbs. Add the sesame seeds and peanuts.
- Heat the extra butter in the pan. Once it's hot, add your crumble mixture (you'll probably need to do it in a couple of batches) to the pan. Keep it on the heat, stirring and shaking, until it's all turned a golden brown.
- If necessary, make another batch.
- Peel the mangoes and cut into roughly equal cubes. Put in a saucepan along with the sugar star anise and cinnamon. Add water until the fruit is covered.
- Put the saucepan on the heat and bring to the boil. Reduce the heat and simmer for about 10 minutes until the mango is softened but still firm. Add water as necessary (this may take a longer/shorter amount of time or need more or less water depending on how ripe your mango is.)
- Once you are happy with your mango, remove the cinnamon stick and star anise.
- You are now ready to dish up into individual crumbles!
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I’m linking this up to #Recipeoftheweek and #CookBlogShare
