Posts Tagged ‘#apples’


Crusty Apple Pudding

“A green apple, a yellow apple, and a red apple, it’s like a fruity traffic light you can eat—while speeding through a four-way intersection. Did you know that my love has the consistency of applesauce? It’s true—and juicy.”
― Jarod Kintz, Love quotes for the ages. And the ageless sages.


Crusty Apple Pudding


This is a beautiful and simple pudding you can throw together and enjoy with cream, ice cream or custard. It was part of an old family recipe collection and has been popular from the first with the kids, and the adults!

Once cooked you have a wonderful hot apple jelly syrup underneath, pieces of apple topped with a light crumble topping. Delicious in the winter or any time you feel like some comfort food.


4 apples – Granny Smith or something with a little bite.

Cinnamon and sugar (optional)

1 Tablespoon Butter

2 Tablespoons Self Raising (self-rising) Flour

¾ Cup Sugar (or substitute)

Pinch of salt

1 Cup Cold Water



Grease a deep pie dish or dish of your choice with butter, large enough to hold apples and liquid.


Crunchy Granny Smith apples

Peel, core and halve the apples. I prefer to cut them smaller, into six or eight pieces.


Place apples in dish, cut side down. If you cut smaller pieces this doesn’t matter. Sprinkle with cinnamon and sugar….. it makes a beautiful flavour.


Rub the butter into the flour until it resembles fine crumbs.


Add the sugar and salt.


Pour the cup of water into the dry ingredients and mix lightly.


Pour over the apples.


Place in oven at 180 degrees Celsius (350 degrees Fahrenheit).


Cook for 35 minutes until Golden Brown.


Warm apple jelly hiding under the crunchy topping


Depending on your oven it may take a little longer or shorter, so keep an eye on it. Once the top is golden the apples are slightly “al dente” and there is a hot caramelised apple jelly underneath.

Allow to cool slightly and serve with accompaniment of your choice.

We were too eager to taste the masterpiece (it’s been a while since I made it) so you have a picture of the left overs….. easily reheated or eaten cold.


Hot or cold, a beautiful dessert



Blessings, Susan ♥

© Susan Jamieson 2014

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#Fig Jam

Fig Tree full of fruit

“In fact, people who posses no magic at all can instill their home-cooked meals with love and security and health, transforming ingredients and bringing disparate people together as family and friends. There’s a reason that when opening one’s home to guests, the first thing you do is offer food and drink. Cooking is a kind of everyday magic.”
Juliet Blackwell

We have a very ignored fig tree in the back garden. It’s been ignored because last year, the summer we moved here, the birds and fruit bats must have swallowed them whole since we didn’t catch sight of anything larger than a green marble.  This year the tree is loaded and we made Fig and Apple Jam. The recipe is called simply Fig Jam, but the apples have been added to add more bulk and flavour.  We also found some lovely lemons on our tree. The apples we bought and are organic.

#Fig Jam

One large bowl of ripe figs

Here is the delicious and easy recipe. (Recipe and instructions in blue)

1 1/2 pounds of figs

1 1/2 pounds apples

2 lemons (juice and rind)

2 pounds sugar

#Fig Jam

1.5 pounds of figs

1 1/2 pounds of apples

#Fig Jam

1.5 pounds apples


Slice the figs, peel, core and finely slice apples.

#Fig and Apple Jam

1.5 pounds sliced figs


#Fig and Apple Jam

1.5 pounds finely sliced apples

Slice the lemon and juice them. Reserve the liquid and finely slice the rind and any remaining flesh.

#Fig and Apple Jam

2 lemons

#Fig and Apple Jam

Finely sliced lemon (after juicing)

I used my trusty fine slicer to get the apples and lemon rind finely sliced.  Since the figs cook quickly this helps the mixture to cook more quickly without losing any flavour.

#Fig and Apple Jam

The trusty fine slicer n dicer


#Fig and Apple Jam

Apples, figs, lemon juice and rind


Put the figs, apples, lemon juice and rind into the pan and cook slowly until tender.

Then add the sugar and boil rapidly.


#Fig and Apple Jam

Jam brought to boil


#Fig and Apple Jam

Getting rid of the chunks

We prefer a smooth jam so we mashed a few large pieces of apple we missed. If you prefer a chunkier jam you can leave the apple pieces larger, just make sure they are very tender.

The sugar will dissolve immediately when added to the pan as the lemon juice and other fruit juices have already made a juice hot enough to dissolve the sugar.

Test for set after it has been boiling for about 15 minutes. (If you like it thicker you may want to cook it for a few minutes longer.

Ensure your jars are ready, sterilised and hot. The hot jam will crack a cool jar.

#Fig and Apple Jam

Fill jars carefully


#Fig and Apple Jam

A small pan was easier to handle


It is not considered advisable to allow figs to stand overnight with sugar, as fermentation sets in rapidly if figs are wet or ripe.


#Fig and Apple Jam

Fig Jam anyone?

Make sure the jars are sealed as soon as they are filled so that a firm airtight seal is created. Jam will last as long as it takes people to eat it.

The finished batch, from start to finish, (our first time with this recipe) was one hour.

~                         ~We had to try some on toast. It is delicious!~

#Fig and Apple Jam

Breakfast delight

I managed to make this yesterday, after my bath rejuvenated me. I need to report that one jar of jam is almost finished. In our defense it was a small jar!

I hope you enjoy it.

Blessings,  Susan x

© Susan Jamieson 2014

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