APPLE BERRY CRUMBLE

Serves 10
Preparation Time : 40 Minutes

For Sweet Crust
450 gm flour
200 gm icing sugar
3 eggs
50 ml milk
5 ml Vanilla Essence
280 gms melted butter
For filling
350 gm apple
150 gm berries
100 gm sugar
100 gm bread crumbs
For Crumble
100 gm butter
80 gm castor sugar
150 gm flour
100 gm almond powder

Method
For sweet crust
Cream butter, sugar, eggs, vanilla essence and flour to make smooth dough. Rest in fridge for 20 minutes. Knead again and make small balls. Flatten and line tart shells. Blind bake for 5 minutes at 180 C.
For filling
Peel apples, chop and mix with berries, bread crumbs and sugar. Place small amounts of filling in the blind baked tarts.
For the crumble
Mix all the ingredients. Put the crumble on top of the apple filling and bake at 180 C till crumble and the sweet paste turn golden brown.

Serve hot with vanilla ice-cream.
Note : It’s best if the crumble ingredients are mixed with hands.

FIVE SPICE MELTING PUDDING

Serves 6
Preparation Time : 40 minutes

Ingredients
6 gm cooking soda
500 gm flour
10 gm baking powder
60 gm cocoa powder
500 gm dark cooking chocolate
250 gm caster sugar
250 ml milk
500 gm cooking butter
10 gm five spice powder
10 eggs

Method
Melt 300 gm cooking chocolate over a double boiler. Beat butter, sugar and add eggs gradually. Mix in flour, cocoa powder, five-spice powder and the melted chocolate into the sugar, butter and eggs. Rest the mix for 2 hours at room temperature. Scoop out the mix into buttered muffin moulds. Start lining he mixture from the side of the mould. Place a few pieces of chopped cooking chocolate in the centre. Bake at 180 C for 9 minutes.

Note : Store in fridge after de-moulding. Heat for 20 seconds in microwave, serve hot. When you cut it, hot melted chocolate flows out.

RECIPE SOURCE CHEF NASIM, THE OBEROI