Elaichi Apple Crumble
Spice Route Crumble
Here's my Anglo Indian take on crumble, my favourite autumn pudding. Apples stewed in a clove, ginger and star anise syrup partnered with plums and crowned with a dense wholemeal crumble cut with jaggery (shaved palm sugar), cinnamon and elaichi dust (green cardamom). Drizzled with a madagascan vanilla cream. A thoroughly British pudding scented by the ancient spice route. Indian apple and plum crumble....dig in.
Serves up to 6
- 800g cooking appled, peeled, cored and sliced
- 4 plums, halved and stoned
- 60g light muscovado sugar
- 2tsp ground ginger
- 1 tsp cloves
- 1 star anise
- 2 tbs water
- 125g wholemeal flour
- 125g porridge oats
- 1 tsp baking powder
- 100g butter
- 150g grated jaggery (or light muscovado sugar)
- 2 tsp ground elaichi (green cardamom powder)
- 2 tsp ground cinnamon
How To Make Spiced Apple & Plum Crumble
In a saucepan, heat the apples, sugar, ginger, cloves, star anise and water over a medium temperature for about 15 minutes or until the apples have softened and the spices have yielded their aroma. Take off the heat and stir in the plums.
Pop the flour, oats, baking powder and butter into a mixing bowl and massage with your finger tips until the mix takes on the appearance of fine breadcrumbs. Now stir in the jaggery (sugar), elaichi powder and ground cinnamon.
Using a shallow oven proof dish fill it with the fruit mix and sprinkle the crumble topping evenly without pressing down. Bake in a pre-heated oven at 180oC/Gas 4 for 30-40 minutes until golden and crispy.
Serve with single cream infused with a couple of Madagascan vanilla pods.