Clotted Cream

My rhubarb is a little pathetic this year; yielding a measly 4 sticks, which is not really enough to make a crumble for a family of 4. Not to be deterred, I grabbed a couple of dessert apples from the fruit bowl and a jar of crystallised ginger from the cupboard and whipped up a pudding in less than an hour (and that included washing up!) I think that rhubarb and ginger are a perfect combination, and judging by the empty bowls all round, my family think so too. Some of the ingredients I didn’t measure out personally, but to help you, I’ve given you the approximate quantities that I used for the fruit base.

4 sticks Rhubarb

2 dessert Apples

3 balls crystallised ginger

2tbs (rounded) Soft dark brown sugar

Crumble

200g Self raising flour

100g Unsalted butter

100g Soft dark brown sugar

2tsp Ground ginger

1. Preheat your oven to 180C.

2. Peel and slice the rhubarb into 1.5cm slices.

3. Dice the apples into 1cm cubes.

4. Chop the crystallised ginger quite finely.

5. Place the rhubarb, apples, ginger and sugar into a saucepan with 30ml cold water.

6. Bring to a gentle boil, then simmer for about 10 minutes until the fruit has started to soften and release their juices.

7. In a food processor, blitz the flour, cold butter, sugar and ground ginger until it resembles breadcrumbs.

8. Pour the fruit into a heatproof dish and top with the crumble mix.

9. Bake for 25-30 minutes until the top is golden.

Serve with cream, custard, clotted cream or ice cream. I love the fruity ‘jam’ that mixes with the edges of the crumble mix as it bubbles though. Enjoy!

After recently being sent a bottle of Nielsen Massey Orange Blossom Water to try & being wife to a man that loves good, simple baking, I dug out my trusty, basic scone recipe and set about making him a batch of scones.

225g Self raising flour

Pinch salt

50g Butter, cold & cubed quite small.

25g Caster sugar

50g Sultanas

1 Egg (medium sized)

5ml Nielsen Massey Orange Blossom Water

1 Medium sized orange

100ml Greek yoghurt

1. Heat your oven to 220C

2. Rub the butter into the flour and salt until it resembles breadcrumbs.

3. Grate the zest from the orange and stir into the flour with the sugar and sultanas.

4. Lightly beat the egg to break the yolk. Reserve 1tbs to glaze the scone tops.

5. Squeeze the juice from the orange.

6. In a measuring jug, put the egg, orange juice, orange blossom water and enough Greek yoghurt to make 150ml. Mix together thoroughly.

7. Add the yoghurt & orange mixture to the dry ingredients and work together gently until it just forms a ball.

8. Gently knead the mixture on a lightly floured board.

9. Lightly roll out to a thickness of 1cm.

10. Cut out using a 6.5cm circular cutter and place onto a greased baking tray.

11. Re-roll any trimmings and cut out more scones.

12. Glaze the scone tops with the reserved egg, being careful not to allow it to dribble down the sides.

13. Bake for about 10 minutes until golden brown on top.

14. Remove from the oven and allow to cool on a wire rack.

The lighter you handle the scone dough, the better your results will be. Mix the wet and dry ingredients together gently, knead the dough lightly and roll out carefully.

Perfect sandwiched together with some Roddas Clotted Cornish Cream and strawberry jam.

My husband’s verdict on these scones? Let’s just say they didn’t last long after the first bite!

I was sent a bottle of Nielsen Massey Orange Blossom Water free of charge. I was under no obligation to either use it, develop a recipe or to give it a positive review.

Rhubarb, Apple & Ginger Crumble

Orangeblossom Water Scones

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