Sunday 28 February 2016

Apricot crumble with desiccated coconut

Serves 5 people


·         2 tins drained halved apricots
·         8 teaspoons white sugar
·         100g desiccated coconut (optional)
·         225g ready crumble mix
·         Salt
·         Dairy free butter
·         Alpro cream


Preheat the oven at 190°C

Browned coconut
As the oven heats up, lay the coconut on a baking tray and roast until golden. This should take 5 to 8 minutes at 190°C. Don’t forget to stir with a spatula every minutes on 1 and half minute or so to even out the golden colour. Once the coconut is roasted, remove the tray from the oven and allow to cool down before transferring into a bowl. Set aside.

Drain the apricots halves set aside.

Rub a generous amount of butter in all the ramekins including base and sides. Set aside.

Coconut & sugar mix
In a small bowl, mix 8 teaspoons of sugar with 3 teaspoons of the golden coconut and two small pinches of salt. Mix well then spoon in each ramekin 2 generous teaspoons (heaps) of the mix. Once that is done, layer tightly in the ramekins 5 to 7 halved apricots. Sprinkle a pinch of roasted coconut on top of the apricot before covering everything with the crumble mix.

Place the individual crumble ramekins in the middle of the oven for 40 minutes at 190°C. Keep an eye on it as you won’t want the top o burn. Ideally, around 30 minutes into the baking, the sugar should start to brown and bubble up then make its way to the top of the crumble. The other 10 minutes will allow the sugar at the bottom of the pot to caramelize. Using clear glass ramekin will help you to see thru the changes in the pudding.

Baked and ready to serve

Serve hot ideally with Alpro Cream… Enjoy!

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