BalanceAprilIssue2017 - 48


'This US pudding comes in sweet
and savoury incarnations and
its toppings vary to the extreme
- some are made with cold butter
like a British crumble, and others
are made with melted butter that
is poured over the fruit like a
batter; some are rolled out like
pastry and stamped out with a
cookie cutter, and others are just
dolloped on top. I opted for the
last variety as I love its buttery
taste and "crazy paving" look.'

Serves 6-8
* Knob of butter
* 6 firm, ripe peaches, cut into
wedges, stones discarded (you can
peel them if you fancy but I don't)
* 3 firm, ripe figs, cut into quarters
* 3tbsp maple syrup
* 1tsp ground cinnamon

For the topping

* 160g butter
* 150g plain flour
* 180g soft light brown sugar
* Pinch of salt

1. Preheat the oven to 180°C/350°F/
Gas 4. Use the knob of butter to
lightly grease a 1.2 litre pie dish.
Tip the peaches into the prepared
dish with the figs, maple syrup
and ground cinnamon. Mix well
to evenly combine, and set aside.

2. To make the topping, melt

the butter in a small pan or in the
microwave, and leave to cool a
little. Put the flour and sugar in a
bowl and mix well with a wooden
spoon. Add the melted butter
and salt and stir until the mixture
starts to come together.
3. Take a small handful of the
dough (about 50g) and squidge it
together into a ball, then flatten
it a little and place on top of the
fruit. Continue with the rest of the
topping to make nine balls that sit
side by side on top of the fruit.
(For extra texture and crunch,
you can scatter some chopped
nuts or rolled oats over the top.)

4. Bake the cobbler in the oven
for 40-45 minutes, or until the
topping is cooked through and
golden brown and the fruit is
bubbling around the edges.


is best
with fresh
ice cream
or custard.

'This is a short-cut brownie recipe,
perfect for when you just want to pull
something together in super-quick
time, without the need for lots of
whisking and folding. All you need
is a food processor and about 10
minutes, and the big bonus is that
these brownies contain no refined
sugar - not that you'd notice, as
they are so delicious!'

Serves 9
* 110g butter
* 75g plain flour or white spelt flour
* 170g pitted dates, chopped (Medjool
or any that look soft and sticky)
* 1tsp baking powder
* 70g cocoa powder (sifted if lumpy)
* 70ml whole milk
* 2 eggs
* 80g walnuts, roughly chopped
* 150g raspberries

3. Tip the chopped walnuts and
100g of the raspberries into the
mixture and use a spoon or spatula
to mix together well. Spoon this
mixture into the lined cake tin, using
the back of a spoon to make sure the
top is nice and smooth. Arrange
the remaining 50g raspberries
over the top, pushing them ever so
slightly into the mixture.
4. Pop the baking tin on a baking

sheet (this makes it easier to move
the tin around) and then bake in the
oven for about 15 minutes. When it's
cooked it should be dry on top, but
still slightly gooey and fudgy inside.
Don't be tempted to leave it in the
oven any longer than this, or you
may end up with cake, not brownies
- although it'll still taste delicious!

5. Once the brownies are cooked,

remove them from the oven, allow to
cool a little in the tin, and then cut
into nine large squares. Delicious
served warm or cold. B

1. Preheat the oven to 180°C/350°F/
Gas 4. Line a 20cm square cake tin
with baking parchment. I make
sure there is some extra baking
parchment hanging over the edges
of the tin - this makes it easier to
pull out the brownies when they
are baked.



2. Melt the butter in a small pan or

in the microwave and then leave to
cool a little. Put the flour in a food
processor with the chopped dates,
baking powder, cocoa powder, milk,
eggs and melted butter. Blitz until
the mixture comes together and is
well combined.

BALAN CE April 2017

Recipes taken
from Bake:
125 ShowStopping
Made Simple
by Lorraine
Pascale (£20,


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