Gary Rhodes’s traditional fruit and nut pudding can be oven baked in an hour for a warming family treat
Prep:30 mins – 35 mins
Serves 4 – 6
500g apple, peeled, cored and cut into large chunksfinely grated zest 1 lemon, juice of ½sprig rosemary (optional)2 tbsp light muscovado sugar500g pear, peeled, cored and cut into large chunkscustard or cream, to serve
STEP 1Heat oven to 190C/fan 170C/gas 5. Put the chopped apples, lemon zest, rosemary, if using, and sugar in a saucepan. Add the lemon juice and cook for 3-4 mins. Tip in the pears and cook 2-3 mins more, until the fruits are just beginning to soften. Spoon the fruits and juices into a 1.7 litre pudding dish and flatten slightly.STEP 2For the crumble, finely chop half the walnuts in a food processor until reduced to the consistency of ground almonds. Add the flour, butter and sugar and continue to blitz to a coarse or fine crumble mix, whichever you prefer.STEP 3Roughly break the remaining walnuts with your fingers and stir into the crumble. Scatter the crumble mix on top of the fruits and bake for 20-25 mins until golden brown. Serve warm with cream or custard.
