DRUNKEN CRUMBLE

DRUNKEN CRUMBLE image

Categories Dessert

Number Of Ingredients 12

Previous Next

1½ pounds raw rhubarb
3 fluid ounces of whisky (equals 6 tablespoons or less than half of a US cup)
Grated lemon and orange rind to taste
4 ounces demerara sugar (one cup of light brown sugar)
Teaspoon of mixed spices (Allspice)
Topping:
6 ounces plain flower (two cups)
3 ounces butter (half stick)
3 ounces caster sugar (scant half cup granulated sugar)
Grated rind of one lemon
One teaspoon ground coriander
One teaspoon mixed spice (Allspice)

Steps:

Clean and chop the rhubarb into pieces and put in a 2-pint pie dish. Add the other ingredients for the filling and stir well. Sift the flour into a large mixing bowl and rub in the butter - the mixture will eventually look like small breadcrumbs. Add the sugar, grated lemon rind, coriander and spices and mix well. Sprinkle the topping over the rhubarb. Bake in a pre-heated oven at 200C/400F/Gas Mark 6 for thirty minutes by which time it should be golden brown. Serve hot with custard - or ice cream.