When I started ‘Cookery
Schools in Country Houses’ in the early 90’s there were hardly any Cookery TV
programs. Little did we know just how much they would dominate our lives in
subsequent years. I always remember that the most popular theme was ‘Dinner
Parties’ Simple but Impressive’ This theme has been over the years replicated
in the monthly recipes – when writing, simple and easy to follow methods with
key ingredients, without a long waffle to flower it up. It has also assumed
some degree of kitchen competence.
TV Cooking now often has an entertainment
value for many, rather than being inspirational for creating culinary delights
The statistics even today are high on those that either don’t cook or cannot
cook and rely on ready bought meals or take-away.
Of course this is obvious by
the volume of meals available at popular supermarket chains. I often wonder
what peoples taste buds are like if all they eat are ready meals loaded with
preservatives and flavour enhances with often very little in the way of key
ingredients.
This was a mission challenge
for me when an elderly friend with a passion for Rhubarb Crumble asked me to
make one, commenting that the bought ones were high on Crumble and very little
on Fruit. I made as requested and delivered. My further mission purchased for
her some ready Poached Rhubarb in tins and packets of Ready Made Crumble – she now
has Crumble whenever she wants.
This brings me to my recipe
for this month a glorious cheat which should not be confessed to. Little twists
customise the dish and personalise it.
Berry and Pear Crumble with Orange Custard
1 Pkt of Frozen Mixed Berries
2 Tins of Poached Pears
halves (You can you ripe fresh ones peeled and cored)
Raspberry or Strawberry Jam (optional)
Pkts of Ready Prepared
Crumble Topping (Good store cupboard item)
Mixed Spice or Cinnamon
Carton or Tub of ready Made
Custard
1 Large Orange
Orange Liqueur (optional)
- Place Frozen Berries in to an ovenproof dish and defrost.
- Scatter drained Pear halves over and add spoons of Jam if desired
- Mix Crumble topping with a little Spice of choice. (You could add
some Desiccated Coconut or Rolled oats if you choose)
- Pour over Fruit and cover – you may need two packets.
- Bake in a hot oven till golden
- Take the zest of the orange and mix with the custard and add
liqueur if required heat - either gently on the stove or in the microwave
and serve.
Great for a mid week pudding
or even better Sunday Roast Luncheon – enjoy !
