Wednesday, 21 October 2009
I'm not sure how many of you know this or not, but I am a Latter Day Saint, or Mormon as we are commonly known throughout most of the world. One of the things that I love most in my cooking life, is being able to have the missionaries over for tea. After having raised five children, and now with just Todd and I living here on our own, my table is far too empty most of the time. There is nothing that makes me happier than having the opportunity to see some young and smiling faces sitting around it, especially when they are hungry.
Young people . . . far away from home and family . . . just ripe for spoiling in a way only a mom can spoil them. It's one of my absolute favourite things of all to do!!
We have two young sister missionaries here right now, and tonight was my first chance to cook a meal for them. One is from Brommieland (near Birmingham) and the other from Idaho. They are such sweet young ladies.
Boys, you can feed until they are full to exploding, and they will come back for more. Young women . . . they can be a somewhat different kettle of fish. I wasn't sure how much they would eat, or if they would prefer a light meal over something heavy . . .
My solution . . . a nice big pot of corn chowder, the perfect meal on a cold and rain swept day . . . served with some cheese and oat drop scones, and then for dessert this tasty crumble traybake.
They loved it, warm from the oven and served up with lashings of pouring cream.
They took the leftovers home with them.
They're my kind of girls!
*Blueberry Apricot Crumble Traybake*
Serves 12 (HA!)
This scrumptious cake is deliciously moist with a hidden surprise of creamy yoghurt hiding beneath the tasty fruit and crumble topping. I bet you can't eat just one piece!
1 420g tin of apricots, drained well
8 ounces softened butter
8 ounces golden caster sugar
8 ounces self raising flour
1 tsp baking powder
3 large eggs, beaten
2 TBS milk
150g pot of lemon yogurt
8 ounces blueberries
For the Crumble:
1 ounce softened butter
3 heaped dessertspoons self raising flour
3 heaped dessert spoons demerara sugar
1 tsp ground cinnamon
Pre-heat the oven to 180*C/375*F. Butter a 9 by 12 inch tray bake pan. Line with baking paper and butter again. Set aside.
Make the crumble by rubbing all the crumble ingredients together until crumbly. Set aside.
Weigh the butter, sugar, flour, baking powder, eggs and milk into a bowl. Beat with an electric mixer until creamy. Spoon into the prepared tin, leveling the top. Bake for 25 minutes, or until almost set. Remove from the oven and immediately spoon the yogurt over top. Scatter the fruit over top of the yogurt and then top with the crumble. Return to the oven and bake for a further 15 to 20 minutes until done and a skewer inserted into the centre comes out clean. Remove from the oven. Serve warm and cut into squares, with some pouring cream, or cold as a tea time or picnic treat.