I love apple crumble and I love sticky toffee pudding, so I decided to combine the two and create my own pudding - which tastes amazing! I've never come across this before though perhaps someone has already invented it, but I am very pleased with my sticky toffee apple crumble.
I made this for the SACO Kitchen Challenge. SACO is a company that provides serviced apartments worldwide - as an alternative to staying in a hotel, where you might have more space but also the ability to cook your own meals, an option you don't have in a hotel.
The challenge is to come up with a two-course meal for two, that guests could cook in a SACO apartment kitchen with the standard equipment provided in the apartments. They sent over the inventory and I was impressed at the range of utensils, pots and pans and so on - there are too many things to list here but you get things like a mixing bowl, pie dishes, cheese grater, glass oven proof dishes, tea towels and so on.
This time of year is great to get friends and family together whether it's to go and see the fireworks on November 5, visit another country for a Halloween break or to check out the Christmas markets, or to do your own take on a Thanksgiving meal with family or friends - after all, not many people have enough room in their homes to put up that many people overnight, so you might be better off renting an apartment for a night or two!
With that in mind I wanted my two-course menu to be fairly autumnal - hearty food with warm flavours. I decided to make cod en croute stuffed with crab with potato wedges for the main course, and sticky toffee apple crumble for pudding.
Cod en Croute stuffed with Crab - an original recipe by Caroline Makes
2 cod fillets
170g tin of shredded crab meat
1 piece of day old bread, chopped into small cubes
1/2 tsp salt
1/2 tsp cayenne pepper
2 tbsp mayonnaise
1 tsp capers, chopped plus two extra for decoration
dash of lemon juice
200g ready-made puff pastry
5-6 potatoes depending on size
Preheat the oven to 175C. First prepare the potato wedges. Wash and dry the potatoes with a clean tea towel. Slice with a sharp knife on a chopping board into wedges.
Line a large baking tray with foil or grease with a little oil. Toss the potatoes with the salt and a dash of oil and spread out across the tin. Bake in the oven for one hour, turning half way through.
For the fish:
Roll out the puff pastry on a lightly floured chopping board. Using a sharp knife, cut out a fish shape slightly bigger than your piece of fish; use that as a template to cut out another three.
Place the other piece of pastry on top. Place a caper where the fish's eye would be.
Bake in the oven for 25-30 minutes until the pastry is golden brown. Serve with green veg and the potato wedges.
For the sticky toffee apple crumble
Serves 4 - ideal if there are two of you because you will want some more of this the next day!
75g unsalted butter
125g light brown sugar
200g self-raising flour
50g light brown sugar
50g unsalted butter
75ml double cream
Preheat oven to 175C (or make this and the main course at the same time).
Grease a glass oven proof dish.
In a bowl cream 75g butter with 125g light brown sugar. Beat in two eggs and 200g self-raising flour.
Spoon half the cake mixture into the base of the ovenproof dish and place the apple slices on top. Spoon the rest of the cake mixture on top of the apples.
I am also sending this to a blogging round-up called the Four Seasons Food challenge, hosted by Louisa at Eat Your Veg and Anneli at Delicieux. Their chosen ingredient this month is fruit.