Spiced Bramble Fudge Crumble
Digestive biscuits (graham
. cracker halves)
Demerara sugar (raw brown
Put the brambles, cinnamon stick and sugar into a saucepan with a
tightly fitting lid. Over a gentle-to-moderate heat, cook: the
brambles until the juices run - there is no need to add water as the
berries make their own juice. Once the brambles are cooked, take the
pan off the heat and leave to cool. When cold, fish out the cinnamon
stick and pour the brambles into an ovenproof dish.
To make the crumble, put the digestive biscuits (graham crackers)
into a food processor and whiz until they are fine crumbs. Melt the
butter in a saucepan and add the demerara (raw brown) sugar and
crumbs. Stir well then spoon this mixture evenly over the brambles.
Bake in a preheated hot oven (425F/220C/gas 7) for 15-30 minutes -
until the crumble is firm on top. Serve warm. "Lady MacDonald's
Scotland: The Best of Scottish Food & Drink"
: by Claire MacDonald A Bullfinch Press Book by Little, Brown
& Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by
The WEE Scot -- pol Mac Griogair
From: Paul Macgregor Date: 08-10-96 (00:40)