Who invented crumble

The soft fruit base, the melting, crunchy topping: we are a country united by our appreciation of the humble crumble. And now it seems this simple pudding may actually provide the path to a better relationship between the French and the British. A French book devoted entirely to crumbles, detailing recipes for 30 different variations, has taken the cookery market by surprise. Called, bluntly, Crumbles, the book has just been reprinted after selling an unexpected , copies in its first edition.

Alongside Stilton and muffins, the Anglo-Saxon pudding is making inroads into France's traditional snobbery about les Rosbifs' ability to cook. A 'word of mouth' success, according to its publishing house Marabout, Crumbles reflects a growing interest in this pudding from the more adventurous French restaurateurs. The leading French chef Raymond Blanc, whose restaurant Le Manoir aux Quat'Saisons was last week pronounced one of the best places to eat in Britain by the Hardens guide, said he was delighted to learn of his countrymen's growing appetite for this pudding.

Marabout, an imprint of the publishing giant Hachette, puts the book's popularity down to 'a striking cover' and its relative low cost. Part of the charm is the Englishness. The book, written by Camille Le Foll, emphasises the importance of making the pudding topping with the fingertips and suggests some unusual combinations - rhubarb, banana and strawberry, for example - as well as a coconut version.

But there is little mention of custard. Sausages have never been known as the healthiest food. But what makes them so dangerous? The things that are causing all the fuss are chemicals called nitrites and nitrates, which once in the body can be converted into cancer-causing compounds. How long does it take to cook a 6oz burger? If you have 6-ounce burgers, they will probably need to cook for minutes per side for a medium burger.

At some point during the grilling process, we highly recommend tossing on some buns as well. What is the least Fattiest steak? Low to medium marbling, with no external fat Flank steak. Flank steak comes from the chest of the cow, and is well-liked for its great flavour rather than tenderness.

Tenderloin eye fillet Eye round girello Sirloin porterhouse Rib-eye steak. Flap meat. Apple Crumble can be had warm with a dollop of whipped cream, or had cold with a scoop of icecream. Are you sure you want to logout? Ok Cancel. S Viemeister. Post by Robert Goodrick You need 1 lb. For the batter: 6 oz. Sift flour, salt, and spice, rub fat, then mix in sugar. Beat in half the liquid gradually. Beat thoroughly, then mix in the rest of the liquid and lemon essence.

Peel apples, cut in small pieces and mix with 2 oz. Put in a greased casserole and pour batter over. Sprinkle with the remaining sugar and serve hot. Jane Gillett. Oxymel of Squill. Alan Holmes. Post by Alan Holmes Alan. Post by Alan Holmes 3 oz of butter would have been three quarters of a weeks ration, so it is very doubtful it was used during the war.

Matthew Lock UTC. Robert Goodrick UTC.