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Perfect Crumble Topping?
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Oh YUM!!! I love anything with ginger in it but never considered this. I think my brain is turning into grey flupp!Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Add a little dessicated coconut for the best topping ever. Saw it on masterchef and ive never looked back!!!!:A Every moment is a gift. That's why we call it the present.!:A
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SR flour, block butter(not spready type or buttery spreads) and granulated sugar in 2:1:1 proportion by weight. Rubbed in by hand. I make three or four quantities at a time and freeze it in the quantity I need for one crumble.
Made plum crumble yesterday actually, using windfall plums from a neighbours garden. (She lets me pick some too but I use damaged ones up first.) Was delicious.Val.0 -
My mix is wholemeal Plain flour, oats & 1 oz with the butter[FONT=Verdana, sans-serif]It matters not if you try and fail, and fail and try again;[/FONT] [FONT=Verdana, sans-serif]But it matters much if you try and fail, and fail to try again.[/FONT]
[FONT=Verdana, sans-serif]Stick to it by R B Stanfield
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2:1:1 ratio for me too, chucked in the Kenwood and with some oats added at the end. I try to use block butter straight out the fridge.
We had windfall apple and hedgerow blackberry crumble on Saturday yum yum!!Piglet
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I use the Delia crumble mixture- works every time. From memory I think it is 8oz plain flour, 5oz sugar, 3oz marg and a teaspoon of baking powder. Have a look at www.deliaonline to check0
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er - I use brioche (stale if theres any left) and grate it - or any sweet bread will do. then cut up some butter (only a couple of ounces) in tiny chunks mix it all together with a pinch of cinnamon or nutmeg and sprinkle over the pudding, then sprinkle over some sugar (the more flavour in the sugar the better - but I never have any even though I dream of using muscovado for this the price puts me off!). bake but keep an eye on it as it burns quite quickly.0
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I use 8oz plain flour rubbed into 4oz marg (stork usually) stir in 2oz sugar (white) plus tsp (ish) of cinnamon if apple crumble (sometimes have a couple of spoonfuls uncooked
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