Tag: crumble

When you infuse a tea bag, cover your cup or mug to keep it hot and prevent therapeutic oils from evaporating into the air.

If you prefer loose tea but want the convenience of a tea bag then buy a ‘tea ball’ which is a neat wire mesh holder that’s like a reusable tea bag.

To make infusing easier, use a coffee cafeteria. Put in herbs, add hot water, leave for five minutes, press and pour.

Make your own tea bags using favourite herbs and empty tea bags called ‘T-Sac Tea Salters’ from Napiers.

For a medicinal tea, use an ounce of loose herbs to a pint of water, brewed for five minutes to make it strong. Use two – three teaspoons in a pot, then infuse for at least five minutes.

CLASSIC CRUMBLE

Ingredients
225g/8oz Plain Flour
175g/6oz Butter
55g/2oz Demerara Sugar
125g/4oz Oats

SCOTTISH STYLE CRUMBLE

Ingredients
110g/4oz Plain Flour
1 tsp Baking Powder
75g/3oz Butter
100g/3.5oz Almonds
75g/3oz Demerara Sugar

OATY CRUMBLE

175g/6oz Plain Flour
50g/2oz Caster Sugar
50g/2oz Demerara Sugar
100g/3.5oz Butter
100g/3.5oz Oats

SLIMLINE CRUMBLE

110g/4oz Plain Flour
1 tsp Baking Powder
75g/3oz Light Margarine (must be cold to mix with)
75g/3oz Splenda Sugar
Sprinkle of Demerara Sugar onto the top of the crumble

Method
Preheat oven to 180C/160C Fan/Gas 4
Mix your flour sugar and butter together to resemble breadcrumbs then add the rest of the ingredients.
Sprinkle over fruit or fruits of your choice
Bake for 30-45 minutes until golden