HFW says that all the best puddings have three components
three- cakey/ crispy/ crunchy
I think he is right about this, consider these classic desserts...
- apple crumble and custard
- ice cream sundae in wafer basket
- black forest gateau
- classic fruit flan with creamy filling
- blackberry pie, clotted cream
- choc mousse on biscuit base with fruit garnish
- Sussex pond pud with lemon butter sauce
- Christmas pud and brandy butter
- plain yogurt, with a dollop of jam and a biscuit to dip in
- bread and butter pudding, with sultanas
- leftover sponge cake layered in a glass with sliced bananas and chocolate sauce
And the fumble? Hugh keeps a jar of ready prepared crumble topping to top leftover fruit. But instead of serving with cream or custard, he combines the fruit with the creaminess to make a fool, and then tops it with crumble.
fool + crumble = fumble
I don't usually buy a book immediately after reading it, but there is so much in this one I know I shall use that I treated myself [RRP £20, but I found it for £6 with free delivery on the internet] I'm sure I shall share more of the ideas and recipes with you later.