PEAR, PLUM AND GINGER CRUMBLE CAKE
The sweetness of the pear and plum go really well with the fieriness of the ginger.
SERVES 12
150g (5oz) unsalted butter
100g (3½oz) black treacle
100g (3½oz) golden syrup
275g (9½oz) self-raising flour
2tsp ground mixed spice
2tsp ground cinnamon
2 free-range eggs, beaten
3 medium ripe pears, peeled, cored and sliced
3 balls stem ginger, roughly chopped, plus 2tbsp syrup reserved from the jar
3 ripe plums, destoned and sliced
For the crumble:
45g (1½oz) butter, softened and cut into cubes
30g (1oz) demerara sugar
75g (2½oz) plain flour
You will need:
20cm (8in) square cake tin, greased and lined
1 Gently melt the butter with the treacle and syrup in a pan and set aside to cool until lukewarm.
2 Meanwhile, heat the oven to 180C/Gas 4.
3 For the crumble topping, rub together all the ingredients until they look like breadcrumbs and set aside.
هذه القصة مأخوذة من طبعة September 01, 2020 من WOMAN'S WEEKLY.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة September 01, 2020 من WOMAN'S WEEKLY.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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