General Chat

I am making a bread pudding today and, because the oven will be on at 100C for several years, will put a rice pudding in with it.

Was just wondering if an apple crumble would cook alright the same way. What do you think?

As I have a cartload of apples and the muck on top (I don't like crumble) is pretty cheap, I might just give it a try. They will eat it if they know what is good for them!

Depends on what sort of oven you have ;-)

Fan oven.

Think not then. Back to the drawing board ;-)

Why not?

I am thinking it will all cook slowly. There is not much in crumble that needs high heat is there?

Actually, the fan doesn't need to be on. Would that be better?

No idea Sharron. I just thought the crumble would end up being quite soggy and not very crisp on top.
Guess it depends on how you like your crumble ;-)

I cook with a gas oven so would arrange the shelves accordingly. That said I would still cook the crumble at a higher heat later. :-)

It is in there cooking.

To be honest, I don't like my crumble in any way so I am not fussy how it turns out. If it is so bad they won't eat it either then I will mix a couple of eggs in it and turn it into biscuits.

Don't waste those apples, make cider!

There is a bloke up the road who does that.

It would not get drunk if we did it.There is sloe gin, plum brandy, rowan gin I have made, bottles of all sorts of things we thought we would drink and we didn't.

The crumble looks alright. We have not tried it because the rice pudding and bread pudding filled too big a space.

i’m puzzled by wot U say. I make both bread pudding and crumbles – usually blackberry and apple crumbles. I par cook the apples in microwave for few mins. My bread pud cooks @ 180/350F/Gas Mk 4 for 45 mins, usually I use a small wholemeal uncut loaf from S'burys. My crumbles cook @ 180 for 20 mins – hence cant see prob cooking both together (same temp). My crumble topping made from wholemeal flour with scotch oats added and wotever spice I fancy mixed in – very nice too. I have to keep eldest g’son supplied. Dont use suet for my bread pud but rape seed oil. I love it – was brought up on suet based bread pud when a kid and I cant tell difference twixt the two. “Er Indoors” agrees as does No1 daughter

I have found that I prefer a bread pudding cooked long and low and
the same for a rice pudding.

As I was planning to cook these and there was a bit of oven space, I wondered how a crumble would work if I put it in there with them.

I don't cook the fruit at all before I put it in the crumble.

The bread pudding was made from the crusts of the bread I used for the summer pudding last week

OH had the crumble at tea time and he said it was alright, a bit lighter than usual if anything, so I must have got away with it.

I save my "toppers" in the freezer, and when I have enough, I make a bread pudding...I prefer mine crispy but not very thick, but "er indoors " likes it deeper, so generally make two, one fer me, and one fer her...

Because I have an enormous number of apples (such fun to peel!), I put a couple of those in it as well.