This weekend for me was all about catching up with friends, and packing. I go into panic mode when I have to pack for a holiday because I hate forgetting things. To not have the ‘stuff’ I need while away makes me stress. So when getting ready for a holiday I write lots of lists, and mostly stand around staring at my bedroom and bathroom thinking of things I need. Mainly staring more than thinking.
So where am I going? I’m off to Bali on Thursday for a much needed break. I’ll be gone a week so you won’t see a post next Monday!
With all the packing and catching up, I didn’t get around to much cooking. I did however make this yummy pudding for a friends going away dinner that never happened. Friday night I got home from work, rushed to the shops to pick up some apples and ice-cream, then came home and whipped this up. While in the oven I get a call from my beloved saying everyone’s going to the pub now. Dammit. I doubled this recipe to cater for a few people, so was let with two puddings and no dinner. Called my brother and gave him one.
With one spare, I took it around to Colin’s (the place we were supposed to be having dinner) plus the ice-cream. Well, this kind of worked out well - there was no dinner prepared before pub time, so we all devoured the pudding for dinner. I ate pudding for dinner. It’s not a first for me, but usually if I am to do this I would eat it at home while on the couch, where no one’s know I ate pudding for dinner.
There’s a couple of ways to make this. This recipe comes from Donna Hay’s book Seasons, and originally she has written that you stew the fruit in an oven-proof dish over a stove-top then place the cobbler on top and into the oven. I don’t have that kind of dish so I just stewed them in a saucepan then placed them in a ceramic baking dish. Also, I didn’t have oats, and to save buying a whole bag for ¼ cup, I just doubled the coconut amount. In a rush, I also forgot the dust the pudding with icing sugar! Would have been a nice finish to the crispy and fluffy cobbler with lovely sweet and syrupy fruit underneath.
Apple & Blueberry Cobbler
Recipe by Donna Hay
3 red apples, peeled, cored and cubed
1 cup blueberries, frozen is fine
½ cup caster sugar
2 tablespoons lemon juice
¼ cup water
1 vanilla bean (or a teaspoon extract), split and seeds scraped
1 cup self raising flour
¼ cup caster sugar
⅓ cup milk
1 teaspoon vanilla extract
100g butter, chopped
¼ cup shredded coconut
¼ cup rolled oats
Icing sugar (for dusting)
Preheat oven 180°C.
In a saucepan over medium heat, add apples, blueberries, sugar, lemon, water & vanilla.
Bring to the boil and cook for 5 minutes or until apples are just tender and a nice syrup has formed. Discard vanilla bean.
In a food processor, place the flour, sugar and butter and process until the mixtures resembles bread crumbs.
Place mixture in a bowl and add the milk and vanilla and stir in well. Add the coconut and oats and stir.
Place the stewed fruit into a 18 cm oven proof dish (1 litre capacity) and spoon the coconut mixture evenly on top. Place in the oven and cook for 25-30 minutes or until a skewer comes out clean. Dust with icing sugar and serve with ice cream.