Apple Crumble With a Little Twist – What A Good Wife.

Photo 10-06-15 6 14 37 pm

Sorry, crumble is never going to make a good model. The lumps at the back are ice-cream and not mushrooms. Just had to clear that up. This is a nice sweet version and has a good amount of topping. I really enjoyed it, as did Mr Muffin.

I make a crumble every so often because Mr Muffin has a right old English soft spot for the pudding. He particularly likes my mum’s crumble after a good hearty roast. This doesn’t happen often as she lives in England and so I have to step up and make the crumble.

The original recipe was on BBC Good Food, one of my favourite food sites. I have scaled it down, altered it and made it easier for us cup measure users. The twist is the jam and orange juice.

Apple Crumble -

  • Servings: 4-6
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5 apples (green tart ones are very good)

2 tablespoons apricot jam

1/2 c orange juice


3/4c oats

3/4c plain flour

1 tsp ground cinnamon

1/4c of raw sugar

50g cold butter cubed

1 tbsp golden syrup

Heat the oven 180c

Peel, core and thinly slice the apples and place in the bottom of a suitable dish.

Stir jam and orange juice into the apple.

In bowl mix oats, flour, cinnamon and sugar.

Add cubed butter and rub into dry mixture, stop when it looks like lumpy sand.

Drip golden syrup over the crumble and stir in.

Sprinkle crumble topping over the fruit.

Gently press until lightly compacted and flattened.

Bake for 20-30 minutes, make sure the apples are bubbling and the top is lightly browned.

Cool for around 10 mins.

* I put it in the oven for last 15 minutes of dinner cooking time, turn oven off and leave to finish while we eat dinner.

Lemon shortbread, school dinner flash back.

Photo 22-09-14 6 34 14 pm

Wellington is an amazing city, but very fickle when it comes to the weather. Yesterday was a day when a custard pudding is a given and shortbread seemed like a good match. It sure was and it kept Mr Muffin happy, incidentally he hates butter but loves shortbread.

Lemon Shortbread-

  • Servings: 4-6
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Grease 20cm cake tin (use a fluted tin if you have one)

Oven 160 (dough needs time in fridge before cooking)

170 grms softened butter

75 grams icing sugar

1 tbs lemon zest

1 tsp vanilla extract

210 grams all purpose flour

1 tbs corn flour/starch

1/2 tsp salt (or 1 if used unsalted butter)

Cream butter, icing sugar, lemon zest and vanilla extract .

Pulse in flour until it forms a ball and mix on low for 1 minute

Roll into a circle and press into cake tin – I let the mix travel up the side and pressed into a pattern with a fork.

Chill for at least 20 mins fridge

Bake until light brown and leave to cool in the tin.

Old Fashioned Self-saucing Chocolate Pudding


So, I got twitter hacked. It was a nasty hack, they claimed I was giving diet tips, how dare they? I did feel loved when I got tweets from people laughing and exclaiming they knew it could never have been from me. Phew.  To celebrate the recognition I made an old favourite I had forgotten about, good old self saucing chocolate pudding. I am @muffinmum in twitter land.
Old Fashioned Self-saucing Chocolate Pudding
Serves 4
Preheat oven 180 degrees C
50 g butter
1 cup self-raising flour
¾ cup caster sugar
2 tablespoons cocoa
½ cup milk
1 tsp vanilla essence
1 cup brown sugar
¼ cup cocoa powder
1 ¾ cup hot water
I cook this in a fairly large glass dish (Pyrex) and melt the butter in the vessel.
I then sieve the SR flour, cocoa and caster sugar over the butter, add the milk and vanilla and give it a good stir.
Mix the brown sugar and cocoa together and sprinkle over the other mix.
Pour the hot water gently over the surface.

Bake for about 30 minutes until the middle is set and sauce oozing.