PINATA CAKE

Pinata Cake

As kids’ bdays neared in November  , I asked them what cake would they want me to bake this time…and both of them had the same reply.. They need a cake with lots of M n M s .. like the Kit Kat cake I had baked last year for their birthdays .

That’s when I remembered about the Pinata Cake picture Azna had sent me a a few months back. Hiding M n Ms inside a cake – the boys were surely going to love it !!! 🙂 The  Ultra Moist Chocolate Cake I had posted  before would be the cake in which the M n Ms would hide.

Now a days my  kids want to handle all the cake mixing part.  So I handed the measured ingredients to the birthday boy and he did all the mixing and stirring. But after baking the cake, when the icing part came, I didn’t allow the kids to enter the kitchen ..  couldn’t spoil the surprise element 🙂

I was eager to see  the surprise  on the boys ‘ faces  when the Mn M s fell out, but they were more busy .. Were the birthday boys and friends surprised when the cake was cut ? Well, not exactly.. the friends were more busy smearing the cream over the birthday boys  🙂 But on the plus side, the boys did enjoy the cake.. Yummy and awesome was the verdict from them !!! 🙂

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Pinata Cake

Here’s the method to hide the M n Ms inside the cake… 

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Divide the cake into 3 equal parts. Keep one layer aside

Pinata Cake

Make a hole in the middle of the first layer using any cookie cutter .  Pour sugar syrup over the layer . Spread whipped cream over the layer.

Now make a hole over the second layer.  Place the second layer over the first layer. Pour sugar syrup over this and spread whipped cream.

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Place the M nMs into the hole made by the 2 layers. Now place the layer that was kept aside over the 2 layers.  This 3rd layer will hide the M n Ms .

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PINATA CAKE

INGREDIENTS

FOR THE CAKE

  • Powdered sugar – 2 cups
  • All-purpose flour – 1 3/4 cups
  • Cocoa powder – 3/4 cup
  • Baking powder – 1 1/2 teaspoon
  •  Baking soda – 1 1/2 teaspoons
  • Salt – 1 teaspoon
  •  Eggs – 2
  • Milk – 1 cup
  • Vegetable oil – 1/2 cup
  • Vanilla extract – 2 teaspoons
  • Boiling water – 1 cup
  • Whipping cream , for frosting

FOR THE SUGAR SYRUP

  • Sugar – 1/4 cup
  • Water – 1 cup

FOR THE WHIPPING CREAM 

  • Dreamwhip – 3 sachet
  • Cold Milk – 1 1/2 cup
  • Vanilla Essence – 1tsp

METHOD

TO MAKE THE CAKE:

  1. Preheat oven to 180 degrees C.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3.  Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last.
  4. Batter will be thin. Pour evenly into the prepared pan.
  5. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
  6. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

TO MAKE THE SUGAR SYRUP:

Stir the sugar, water and essence in a small saucepan and bring to boil. Simmer till the sugar has dissolved, and cool completely.

TO MAKE THE WHIPPING CREAM:

Mix the contents in 3 small sachets of Dreamwhip with 1  1/2 cup cold mix and a teaspoon of vanilla essence. Beat on high speed for 5-7 minutes till you get light fluffy peaks. This will give about 5 cups whipped cream.

TO ASSEMBLE

  1. Divide the cake into 3 equal horizontal layers. Keep one layer aside
  2. Make a hole in the middle of the first layer using any cookie cutter .  Pour sugar syrup over the layer . Spread whipped cream over the layer.
  3. Now make a hole over the second layer.  Place the second layer over the first layer. Pour sugar syrup over this and spread whipped cream.
  4. Place the M nMs into the hole made by the 2 layers. Now place the layer that was kept aside over the 2 layers.  This 3rd layer will hide the M n Ms .
  5. Apply a thin layer of frosting over the cake (crumb coat) . Refrigerate for 1-2 hours
  6. Apply a thicker coating of the frosting to get a final smooth finish.

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Khaliat Nahal (Honeycomb Buns or Bee’s Hive Buns)

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 For October’s We Knead to Bake Aparna had selected  Khaliat Nahal or Honeycomb Buns .  Khaliat al Nahal (also known as Khaliat Nahal) translates as Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan where they form a honeycomb like pattern. They’re traditionally made sweet and glazed with honey flavoured syrup, though savoury versions are also made.

 This recipe makes 18 smallish buns, and if you want fewer you can halve the recipe to make about 9 or 10 buns. For half the recipe, use a 6” or 7” round cake tin to bake the Honeycomb Bread.  You can also bake them individually in muffin tins if you prefer, except they would not have their characteristic “honeycomb” pattern.

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Traditionally, the filling used in this bread is a small piece of plain cream cheese but here choice of filling is entirely up to you. You can make it sweet or savoury.

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   This is by far the softest bread I have ever made !!! And the kids really loved it … The bread disapperared real fast 🙂

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My little one was so impatient to have the bread that he couldn’t wait till my photosession was over 🙂

Hubby too was real impressed but he wanted it to be a savoury filling the next time.. And I obliged by baking him a savoury version with chicken keema filling the next day 🙂

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INGREDIENTS

FOR THE DOUGH

  • 1 cup lukewarm milk
  • 1 1/2 tsp instant yeast
  • 1 tsp sugar
  • 2 1/2 cups all-purpose flour
  • 3 tbsp sugar (for sweet bread)
  • 3/4 to 1 tsp salt (for savoury bread) OR 1/4 tsp salt (for sweet bread)
  • 40gm butter, melted
  • 2 tbsp milk for brushing the dough
  • 2 tbsp white sesame seeds for sprinkling on top (optional; only for savoury bread)

FOR THE FILLING

1 cup of filling (approximately) of your choice, either sweet or savoury

Savoury – cream cheese OR crumbled feta cheese OR crumbled paneer/ cottage cheese, flavoured according to your choice. You can also use any other savoury filling that you want. I used a combination of crumbled paneer, herbs, chilli flakes, a little garlic and chopped spring onion.

Sweet – cream cheese (traditional filling), or any other filing of your choice like chocolate,   dried fruit like dates, raisins, chopped nuts, chopped fruit , sweetened coconut filling, etc.

Sugar Syrup/ Glaze:

  • 3/4 cup sugar
  • 1/2 cup water
  • A pinch of saffron
  • 1 tbsp honey
  • 1 tsp lime/ lemon juice
  1. Make sure your melted butter has cooled down a bit before using it. Put 2 cups of the flour, salt, sugar (if making the sweet bread only) and melted butter in the bowl of your processor. Run a couple of times to mix well.
  2. Combine the milk, sugar and yeast in a small bowl and keep for 5 minutes. Add this to the processor bowl and knead until you have a smooth and elastic dough which is not sticky. Add as much of the remaining 1/2 cup of flour as you need to get this consistency of bread dough.
  3. Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely with the oil. Cover and let it rise till double in volume, for about an hour.

IMG_75584. Turn the dough out onto your work surface. You won’t really need to flour it as the dough is quite manageable as it is. Cut it into 2 halves. With your palms, roll out each half a “rope” about 9” long.

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5. Cut each rope into 1” pieces so you have a total of 18 pieces.

IMG_75756. Take each piece and flatten it out a little and place half a teaspoon of filling in the centre.

IMG_75907. Pull up the sides and wrap the dough around the filling, pinching it closed at the top. Smoothen it into a round ball.

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8. Place this in a well-greased round 9” cake tin. Repeat with the remaining 17 pieces and the filling. Arrange the filled balls of dough in concentric circles, filling the base of the cake tin.

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9. Cover with a kitchen towel and let it rise for about 30 to 40 minutes. Brush the tops with milk and sprinkle the sesame seeds over this. Don’t use the sesame seeds for sweet bread, only for the savoury one. Bake the buns at 180C (350F) for about 25 minutes, until they’re done and a nice golden brown on top.

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10. If you’re making the sweet version, make the sugar syrup/ glaze during the first rise of the dough. For this put the sugar, water and saffron in a small pan and bring to a boil. Turn down the heat and let it simmer for a few minutes until it starts thickening a bit. Take it off the heat and add the honey and the lime/ lemon juice. Mix well and let it cool. Keep aside till needed.

11. When the sweet buns come out of the oven, pour the syrup all over the top of the “Honeycomb”.  The bread should be hot and the syrup/ glaze should be cool. If you want your Honeycomb Buns to be less sweet, just brush the syrup/ glaze over the top. ( I skipped the honey in the recipe as kids do not prefer honey’s taste )

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12. Let it sit for a while for the syrup/ glaze to set a bit. Serve them warm with tea/ coffee.

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Here’s a good video to watch in case you think you need it.  http://xawaash.com/?p=6593#sthash.WYkAg0DL.dpbs

 

Bialys – Chewy Rolls Topped With Caramalised Onions

IMG_5892Bialys – that was the challenge for the month of May in the Breadbaking group -We Knead to Bake hosted by Aparna.  Aparna comes up with these varied kinds of breads which makes me nervous to attempt on the first glance.. but she explains it in detail that when the final action takes place, it comes out well without much fuss. Thanks Aparna for yet another wonderful challenge…

The Bialy (pronounced bee-AH-lee) maybe thought of as a cousin to a Bagel but is quite different from it. For one thing, a Bialy is baked whereas a Bagel is boiled and then baked. A Bialy is round with a depressed middle, not a hole, and typically filled with cooked onions and sometimes poppy seeds.

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The method of preparation  – Mix the ingredients of the dough and knead well. Let it rise for atleast 2 hrs. Roll the dough into 8 balls and let it rise again. Then comes the fun part of shaping the dough. The dough is not rolled by a roller but rather using your hands, by holding the dough using both the hands and turning the dough like you do a steering wheel ..  sounds complicated?? Check this video to get a clear picture .. http://www.youtube.com/watch?v=TB908K3Kd6k

Fill in the depression of the dough using caramalised onions and crumbled paneer and bake at 230C (450F) for about 10- 15 minutes. Bialys are on the softer side, so be careful not to overbake them.. I baked for 15 minutes and my bialys were not too soft , I think around 12 minutes were enough in my oven.

The verdict – my elder son loved it, but the younger one was happy with the fillings removed 🙂

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recipe Adapted from King Arthur Flour)

INGREDIENTS

 FOR THE DOUGH

  • 1 teaspoon instant yeast
  • 1 tbsp sugar
  • 1 1/4 cup water
  • 3 cups all-purpose flour (use bread flour if you can find it or all-purpose flour + 1 tbsp vital wheat gluten)
  • 1tsp salt
  • Milk for brushing the dough

FOR THE ONION FILLING

  • 1 tbsp oil
  • 3 medium onions, finely chopped
  • 1 1/2 tsp cumin seeds
  • 3/4 tspgaram masala
  • Salt to taste
  • 100gm paneer, crumbled (optional)

 method

Mix the instant yeast, sugar, salt and flour . Add the warm water and knead until the dough comes together as a mass. Add a little more water or flour (not too much) if you need it, until your dough is smooth and elastic but not sticky.

Shape it into a ball and put it in a well-oiled bowl, turning the dough till it is well coated. Cover and let it rise till about double. This should take about 2 hours. If you’re not making the Bialys right away, you can refrigerate the dough overnight at this point. When ready to make them, keep the dough at room temperature for about half an hour and then proceed with the rest of the recipe.

In the meanwhile, make the filling. Heat the oil in a pan, and add the cumin seeds. When the crackle, add the onions, and sauté over low to medium heat. Sprinkle a little salt and continue sautéing until they become soft and turn golden brown in colour. Add the garam masala and stir well. Keep the caramelised onions aside to cool.

Sprinkle your work surface lightly with flour and place the dough on it. Divide it into 8 equal pieces and shape each one into a roll

(See this video for shaping rolls, if necessary http://www.youtube.com/watch?v=TB908K3Kd6k )

Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour (about  1 1/2 to 2 hours for refrigerated dough)  till pressing with a finger on the top leaves a dent.

Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through.

Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression about 3” in diameter with 1” of puffy dough around the edge, so your Bialy should be about 4” in diameter. Prick the centre of the Bialy with a fork so the centre doesn’t rise when baking.

Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelised onion filling in the depressions of each Bialy. Brush the outer dough circle with milk. If you’re using crumbled paneer, add it to the Bialys in the last 5 minutes of baking or it will get burnt.

Bake the Bialys at 230C (450F) for about 15 minutes till they’re golden brown in colour. Cool them on a rack. Serve slightly warm or at room temperature. This recipe makes 8 largish Bialys.

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Hokkaido Milk Bread with Tangzhong

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I am really glad that I joined Aparna’s bread baking group.. or else I never would have found the courage to plunge into these bread making sessions.. Really happy that Aparna lead us to try this soft bread – Hokkaido Milk Bread . It comes real close to the milk bread we get in the Asian groceries. Aparna had suggested to try the dough to make the bread as well as rolls.. I tried them both and am quite pleased with the result !! Well , the kids are happier than me as they sure enjoyed the rolls with chocolate chips inside !!

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The Hokkaido Mild Bread owes its texture and height to the use of an interesting ingredient called Tangzhong. Basically, the Tangzhong method involves cooking 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a roux.  This method of using Tangzhong is often seen in South Asian breads and was created by a Chinese woman, Yvonne Chen, who describes this method in her book which translates to “65 degrees Bread Doctor” .

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Ingredients:

 For The Tangzhong (Flour-Water Roux)

  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1/2 cup milk

For The Dough:

  • 2 1/2 cups all-purpose flour
  • 3 tbsp sugar
  • 1tsp salt
  • 2 tbsp powdered milk
  • 2 tsp instant dried yeast
  • 1/2 cup milk (and a little more if needed)
  • 1/8 cup cream (25% fat)
  • 1/3 cup tangzhong (use HALF of the tangzhong from above)
  • 1/4 tsp salt
  • 25gm unsalted butter (cut into small pieces, softened at room temperature)
  • 1/2 to 3/4 cup mini chocolate chips if making the rolls

Method:

For The Tangzhong  (Flour-Water Roux):

  1. Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring constantly so no lumps form and the roux is smooth.
  2. If you have a thermometer, cook the roux till it reaches 65C (150F) and take it off the heat. If like you don’t have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux as you whisk it. Take the pan off the heat at this point.
  3. Let the roux cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the fridge for about a day. Discard the tangzhong after that.

For The Bread Dough

[You can knead the dought wither using food processor or by hands..  Using a food processor saves a lot of work though.. ]

  1. Put the flour, salt, sugar, powdered milk and instant yeast in the processor bowl mix well.
  2. In another small bowl mix the milk, cream and Tangzhong till smooth and add flour. Knead to form a dough (I added abt ¼ cup more milk to get the whole flour to form a dough) Now add the butter and knead well till you have a smooth and elastic dough which is just short of sticky.
  3. (The dough will start out sticky but kneading will make it smooth. If the dough feels firm and not soft to touch, add a couple of tsps of milk till it becomes soft and elastic. When the dough is done, you should be able to stretch the dough without it breaking right away.  When it does break, the break should be form a circle.)
  4. Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel, and let the dough rise for about 45 minutes or till almost double in volume.
  5. Place the dough on your working surface. You don’t need flour to work or shape this dough. This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins). Depending on what you are making, divide your dough. If you are making 1 loaf, divide your dough in 3 equal pieces. If you are making two smaller loaves, divide your dough into 6 equal pieces.
  6. To make one small loaf and 6 small rolls, I divided the dough into two equal pieces first. Then I divided the first half into three equal pieces to make the loaf. The other half was divided into six equal pieces for six rolls.
  7. The shaping of the portions, whether for the loaf or the rolls, is the same.
  8. Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold.
  9. Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Do this with each of the three larger pieces and place them, sealed edges down, in a well-oiled loaf tin. Cover with a towel and leave the dough to rise for about 45 minutes.
  10. To make the rolls fold them in the same manner described above, but before rolling them up, place some chocolate chip on the dough. Roll the dough rectangles carefully and pinch to seal the edge. Place each roll of dough in a well-oiled muffin cup and cover with a towel. Allow to rise for about 45 minutes.
  11. Carefully brush the tops of the rolls and the loaf with milk (or cream) and bake them at 170C (325F) for about 20 to 30 minutes till they are done (if you tap them they’ll sound hollow) and beautifully browned on top. Let them cool in the tins for about 5 minutes and then unmould and transfer to a rack till slightly warm or cool.
  12. Serve or else store in a bread bin. This bread stays soft and delicious even the next day. This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins).

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HERB & CHEESE PULL-APART BREAD

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A few days back I came to know about a new Bread Baking Group – WE KNEAD TO BAKE!! –  formed by Aparna of My Diverse Kitchen. The idea is to bake a bread each month and post it by the end of the month . Baking is something I love to do ( which must be obvious from my blog posts ), but i have yet to master the art of bread baking..

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January’s bread is HERB & CHEESE PULL-APART BREAD . ( Joined in the group late and so got a bit late in posting !! )  Since I am a novice in bread baking, decided to stick with the original recipe by Aparna… Her detailed recipe instruction was really helpful for a beginner like me..

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The dough was easy to work on. The only variation I did from the original recipe is the shape of the bread… Instead of stacking each layer of dough, I rolled them up and let them to rise …  While baking the bread , kids were asking me what is smelling so good in the oven?? 🙂 Needless to say, hubby and kids loved this one..

There are a whole lot of variations done by the other members of the group, like adding veggies or going to the sweeter version with chocolate and cinnamon..  Will experiment with the fillings soon.. !!

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INGREDIENTS

 For the Dough:

  • 1/2 cup warm milk
  • 1 tsp sugar
  • 2 tsp active dry yeast
  • 2 3/4 to 3 cups all-purpose flour
  • 1 tsp salt
  • 25gm butter, soft at room temperature
  • 3/4 to 1 tsp garlic paste
  • 3/4 cup milk (+ a couple of tbsp to brush over the bread)

For the Filling:

  • 15 to 20gm melted butter
  • 2 tsp dried Provencal or mixed herbs*
  • 1 tsp crushed cumin seeds
  • Crushed pepper/ red chilli flakes to taste
  • 1/2 cup grated cheddar cheese

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Method:

  1. In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.
  2. Put 2 3/4 cup of flour, salt, softened butter, and garlic paste in a large bowl and knead together. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking,but only just as much as is necessary.
  3. Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat itc ompletely with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.
  4. Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter.
  5. Evenly sprinkle the herbs, pepper/ chilliflakes and the cumin seeds and then the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.
  6. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect.
  7. Butter and lightly flour a round cake tin.
  8. Roll each strip from one end to the other. Place the 6 rolls in a round pan , leaving space between them to rise.
  9. Cover the loaf tin dough with a towel and allow the dough to rise for an hour.
  10. Lightly brush some milk over the top of the loaf
  11. Bake the dough at 180C (350F) for about 30 to 40 minutes until it is done and the top is golden brown.

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Cornflakes Crunchies

The first time I had cornflakes cookies was a few years ago from a bakery back at home in Kerala. That time I was getting more interested in baking and wanted to try these cookies at home and started searching for the recipe.. Later , found out that the whole time it was there in one of the first recipes books I had bought..   🙂

These cookies are easy to whip up.. While getting them ready for the oven , my son had a tumble while playing and had a minor injury. So I had to leave the dough open for some time and hence the cookies had small cracks…. If you make the dough and roll them and immediately bake them you can avoid the minor mistake..

So here goes the recipe…

Ingredients

  • Butter – 1 cup
  • Castor sugar – ¾ cup
  • Egg – 1
  • Flour – 2 ½ cip
  • Baking powder – 2tsp
  • Crushed cornflakes – 2 cups

Method

  1. Cream butter and sugar
  2. Add the egg and beat again until fluffy
  3. Fold in the flour sifted with baking powder
  4. Form into small lime sized balls and flatten lightly.
  5. Roll in cornflakes
  6. Bake in  a preheated oven at 180C for about 10 to 12 minutes

    Sending this entry to Bookmarked Events hosted by Aipi and Priya

Apple Crumble

I was having sore throat and cold and yearning for a good dessert..  The taste of caramalised apples with cinnamon was flashing in my mind.. As i didn’t have the patience to make an apple pie, I settled on the easier version – Apple Crumble.   Delicious and can be prepared in a jiffy.. I got the recipe from here, modified it to cut down the butter and sugar.

 

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APPLE CRUMBLE

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

For the crumble
  • 250g plain flour, sieved pinch of salt
  • 50g unrefined brown sugar
  • 50g  unsalted butter, cubed at room temperature
  • Knob of butter for greasing

For the filling
  • 2 apples, peeled, cored and cut into 1cm pieces
  • 50g unrefined brown sugar
  • 1 tbsp flour
  • 1 pinch of ground cinnamon

Preparation

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
  3. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.
  4. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
  5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.


P.S: Sending this as entry for Bake-off round up at Versatile Kitchen , A.W.E.D-British Event by Reva and DK,
Celebrate Sweets – Warm Desserts Event hosted by Priya and Nivedita and Taste Buds – Cooking With Fruits event

Celebrate Sweets – Warm Desserts Event hosted by Priya and Nivedita.