Welsh amber pudding with grapefruit

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I celebrate the start of the first spring month with a pudding that feels like sunshine, and makes you think of the yellow and purple crocuses that start to pop up in the gardens!

I thought it was time for a welsh cake here, and I have been wanting to try the welsh amber pudding that I found a recipe for in a issue of Olive Magazine.

I had never heard of amber pudding, or Pwdin marmaléd Cymreig as it is apperntly called in welsh. But a tart with a marmalede custard filling did sound tempting! Acording to the magazine the origin of the cake is unknown, but maybe there is some one out there who knows more?

Of course I wanted to try to make it ”healtier” in some ways. I followed Olives advice to use red grapefruit marmalade, which gave it a wonderfull orange color. I also swopped the flour to ground almonds and coconut flour, and the sugar for stevia sweetening. I made a marmalade with stevia instead of sugar, and cut down on the butter in the filling. The result turned out better than I had hoped for.

It just taste so very british (and/or welsh I guess, but I had never yet had the chance to go there, so I couldn’t say). I guess it is the chevy and distinct pieces of peel that made me think of marmalade, combined with the custardness of the egg mixture and just the whole look of the cute little induvidual pie. The almonds are totaly my own invention, but it feels like they go very well together with the bitter- sweet grapefruit filling, and I like the extra crunch that it gives.

I used small tart moulds because there wasn’t enough dough for a big one, but that you can make one and a half load if you want to make one big tart. The crust didn’t stick together well enough to transform from the moulds. If you don’t want to eat the puddings straight out of it try cut the oil by half and add a egg to the dough.

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 Welsh amber puddings

 2 decilitre almonds

 2 tbsp stevia

 3 tbsp coconut fluor

 1/3 dl rapeseed oil

 Pinch of salt

Filling

5 tbsp grapefruit marmalade

1 tbsp butter

1 egg

1 egg yolk

1 tsp lemon juice

Turn the oven to 180 C. Ground the almonds to flour, or use ready made almond flour. Mix with coconut flour, sugar, salt and oil. Stir together well. Line the moulds with some oil and coconut flour. Take one forth of the dough and spread it out evenly in the mould.

Bake the crust for about 10 minutes.

In a bowl, mix some of the marmalade with the egg, yolk and stevia. Pour the mixture in to the prebaked crust, all the way to the top. Continue baking 10-15 minutes until the egg mixture is stiff and the crust is golden.

Red grapefruit marmalade

Juice and pulp from 1, 5 red grapefruits

The outer peel from 1 grapefruit

0, 75 dl stevia sweetening

Wash the grapefruits well. Peel thin slices of the outer peel of the grapefruit. Scrape of and white stuff remaining on the inside. Cut in thin slices.

Scrape out the pulp and juice of the grapefruits in to a pot. Mix with the peel, the stevia and the cut peel.
Heat to medium heat and simmer for 20-30 minutes until some of the fluid has absorbed and the peel is soft. Cool.

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Blackberry and apple crumble with oats and whole wheat

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The combination of blackberries and apples as a classical English crumble was unknown to me before my trip to Cornwall recently. I was then hiking in the fields, amazed at the amount of delicious blackberries that was growing wild just about everywhere. The ones I Couldn’t shove in to my mouth I collected in a jar a brought back to my couch surfing host, to make her a traditional Swedish crumble. Because of some accidents involving escaping black berries along the walk, I didn’t have so many berries left at the end of the day. I bought some apples to fill out the filling and then I cooked this crumble, with some of the white wheat flour replaced with whole wheat flour, and some  whole oats. It makes the dough crunchy and gives it a bit of a nutty flavour. I also added some cinnamon, which has a natural sweetness to it, and some cardamom, to give it all a bit of a spicy touch. The crumble was popular, and even worked well to eat cold with yoghurt as breakfast the next day. But I still thought that I had come up with a new and innovating  combination with the blackberries and the apples.

A week later I was at a food writing course in Devon, and for the shared meal it was decided that we should make the English classic blackberry and apple crumble. Not so innovating then maybe, but a pretty good instinct about what goes down with the Brits.

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 Blackberry and apple crumble

1 decilitre wheat flour or light spelt flour

1 decilitre whole wheat flour

1 decilitre rolled oats

1 decilitre granulated sugar

100 gram butter

250 gram blackberries, frozen or fresh

2 apples, sliced

½ teaspoon vanilla essence or powder

Turn the oven to 175 Celsius.

Mix the flour, the rolled oats and the sugar in a bowl. Cut the butter in to smaller pieces and mix it with the flour mixture. Mix together to a crumbly dough.

Slice the apples finely and mix with blackberries and vanilla essence or powder. If the berries have been frozen, make sure they are defrosted before putting them into the oven.

Butter a tin and spread out the blackberries and the apples evenly at the bottom. Divide the crumbly dough over the fruit and berries in a even layer.

Bake for about 20 minutes, until the crumble has got golden and the fruit is soft.

Serve with custard, vanilla ice cream or plain yoghurt.

blackberries