Crumble question

11 replies

DoesntChristmasDragOn · 15/12/2004 18:13

Another invisible first post!

OP posts:

EbenyZebraScrooge · 15/12/2004 18:14

I've been waiting & waiting for something to appear...!

bundleofyulelogs · 15/12/2004 18:14

do you think the original crumbler will come back???

Original poster

DoesntChristmasDragOn · 15/12/2004 18:15

Maybe it was a bat thread.

OP posts:

bundleofyulelogs · 15/12/2004 18:23

hmmmmmmm

ZCMUM · 15/12/2004 18:24

Ha ha ha!!!

karen99 · 15/12/2004 19:36

Hi! I have only just come back to MN after sorting out dinner to discover that my thread has gone!
The original question was...

How do you stop the juices seeping out of the crumble and going goey on the top?? Very boring I know, but it DRIVES ME CRAZY!

I try and press the crumble really tightly to the edge, but it only takes one leak and the top is spoilt (but still tastes lovely!) Any ideas?
[you now know what we've just had for dessert!]

karen99 · 15/12/2004 19:37

mmmmm.. indeed bundleofyulelogs!

fisilhohoho · 15/12/2004 19:39

Ah, this was a long standing argument of my childhood. My Dad said crumble had "failed" it it all boiled up round the edges, but we loved it when it did, and all fought to have the serving that had bubbled up. I'm afraid I can't offer help, except to point out that my crumble never bubbles up and I wish it did, so maybe it's actually psychological!

bakedpotatohoho · 15/12/2004 19:43

No! Don't change a thing! That seepage is the best bit!

Nigel Slater is always going on about it. I'll try and find a snippet to prove it. (I agree with him btw)

if you hate it i suppose the way aruond it is to have a drier fruit bottom layer. ugh.

bakedpotatohoho · 15/12/2004 19:48

here's Nige:

'Damsons are here for the first crumble of the year. Leave the stones in, toss 750g of the wet fruit in sugar, then cover with a pebble-dash crust of 125g each of flour, butter and ground almonds with 3 tbsp of sugar blitzed to loose crumbs in the Magimix. Bake at 180 C/gas mark 4 till the fruits' purple-black juice bubbles through"

karen99 · 15/12/2004 20:57

Hi! I really don't mind the 'bubble through' and it tastes just as nice.. just wondered why mine always does it and I feel it wouldn't be appropriate for dinner guests (but then again I problably wouldn't serve it to friends!).. I kinda feel it's not 'perfect' with this blemish. But if Nige doesn't mind it, then neither will I! Not sure why tonight was the last straw and made me want to post about it

PS. It was rhubarb tonight and was looovverrly

Flip