Everyone knows the good old fashioned classic that is apple crumble, but I have a contender – Pear Crumble. I think I was pregnant the first time I made this. Too lazy to go to the shop, but craving something sweet, a rummage around my cupboards resulted in this pear crumble recipe.
It’s that time of year again, when I celebrate the start of lent by feasting on sweet pancakes, and then fail to actually give anything up for lent!
I have to admit, I much prefer traditional buttermilk pancakes, which are thick and sweet already, but on pancake day I always opt for these crepe like pancakes, which are so simple to make.
Probably one of my all time favourite sweet treats, fifteens are so named because of the quantities required to make them. This is a fabulous fifteens recipe to involve the kids with as it is no bake, and older children could pretty much do each stage themselves.
To get started you will need:
400g can condensed milk
15 large marshmallows
15 digestive biscuits
15 glazed cherries
15 teaspoons of dissected coconut
First you will need to place the digestive biscuits into a bag and crush them. I do this will a rolling pin, though any other method of ‘crushing’ biscuits would be acceptable.
Place the crushed biscuits in a bowl with the condensed milk, marshmallows (cut into thirds or quarters), glazed cherries (halved) and about 1/2 of the dissected coconut.
Mix the ingredients together until well combined. The result should be gooey with no dry crumbs remaining.
Sprinkle about 1/2 the remaining coconut onto your table or chopping board.
Spoon the biscuit mix onto the sprinkled coconut and shape into a log. Use the remaining coconut to sprinkle over the top.
It’s as simple as that! All you need to do is cover your buns with cling film and leave in the fridge to set. This should only take a couple of hours if you like them to be quite moist. After a few days they do take on a drier texture, but some people I know prefer this. One thing everyone is agreed on though, is that your fifteen bun is best served with a lovely cup of tea. Once they are set you do not need to keep them in the fridge. To serve just slice a bit off. This fifteens recipe will make about.. yes you guessed it … 15 large buns. Bun cases are optional, but useful if your fifteens are still sticky. Mmmm