The supper pudding

I struggle with choosing which pudding to serve, probably because I don't have a sweet tooth. Back to basics again, it's Autumn so a pudding to fit the season. A rummage in the freezer is up next and bears fruit – literally – a tray full of roasted rhubarb and my last box of the latest batch of vanilla ice cream. Rhubarb crumble here we come!

Because my rhubarb is already roasted all I have to do is prep the crumble topping. Once again this can be made ahead, bagged and fridged.

I always use the same crumble recipe which is one of Nigella's tweaked :

Crumble topping

150g cold unsalted butter, diced

250g self raising flour

150 demerara sugar

200g pecans blitzed to a crumb – not a dust

Rub the butter into the flour - you want a crumble with texture. Add the sugar and the pecans and mix well. Bag and set aside, ready for later.

The evening before I remember to take the rhubarb out of the freezer and fridge it to defrost.

My next decision – how to serve the crumble – ramekins it is! The dimensions are 9cms x 5cms (3½”x 2”).

On the day fill your ramekins with rhubarb, cling film and place on a baking tray, return to the fridge until ready to bake.

Just to help you – here's the ramekin :

When I've taken the Posh Cottage out of the oven I turn it down to 170fan/190c/Gas 5 – ready to bake the crumbles for 20 minutes.

Here's a couple more photos :

ta dah!

Finally, a crumble tip!