This was a HUGE hit with everyone this afternoon..
The smell as it cooks is so yummy and comforting that you have to immediately make custard, gobble it up, and wish you had saved some for later. There is not a sniff of austerity in this recipe despite using rations.
not a sniff of austerity in this recipe..
I have saved the final portion for Jeremy (my eldest daughter’s boyfriend) when he pops over tomorrow. I delight in sounding like a scratched record telling folk ‘this is a recipe from the war’ when I offer them food.
- 6-8 cored pears (ripe for eating). Leave skins on
- 1/2 cup of brown sugar
- handful of sultanas
- lemon juice/zest if available
- 1/2 cup of wholewheat flour
- 1/2 cup of rolled oats
- 1/2 teaspoon all spice/mixed spice
- 2 tablespoons margarine
- custard powder, sugar and milk (for custard)
Take the 8 ripe to eat pears and core them and chop them up (leaving the skins on)
Squirt a little lemon juice in and zest if available
Mix together with sultanas and place in a greased 7 inch cooking pan for teh oven
Mix the sugar and the all spice together and sprinkle evenly over the top of the pears in the pan
Mix 1/2 cup wholewheat flour and 1/2 cup of rolled oats together in a bowl
Rub in the margarine until mixture resembles bread crumbs
Sprinkle this over the top evenly
Place in pre-heated over at 200 centigrade for about 40 mins
Make a nice thick custard as per instructions on the can and serve hot crumble on top of hot custard
what are sultanas?
Sultanas are a dried fruit. Sometimes known in the US as golden raisins. If you don’t have any, you could probably substitute regular raisins or even currants if that’s all you have in your larder.
This sounds awfully good. It will be another month before our pears are ready to pick but this will be on the list of things to make!
Pingback: Rationing: Week One « Miss Mortmain
Apple and blackberry crumble picked from the hedgerows is lush as well
what size cup are you using? Also do you have a recipe for porridge? I’ve yet to find it on here but you have so many recipes that I may have missed it. Thanks.