Sloe Jam and Apple Crumble Puddings
- For the sloe jam
- 16 ounces
- 2 cups
Wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm. Wipe the outside of the filled jars and cover the surface of the jam with waxed circles. Seal tightly with lids or transparent covers and elastic bands. This must be done while the jam is hot not warm, to prevent mould forming.
For the sloe jam: place the sloes in a large heavy-based pan and add just enough water to cover them.
Heat gently for 1 1/2-2 hours, pressing the fruits with the back of a spoon or a potato masher towards the end of cooking to break them open.
Press through a colander into a bowl, rubbing the sloes to allow the juice and flesh to pass through. Discard the stones.
Weigh the liquid, then return to the pan.
Add the same weight of sugar to the pan and heat gently, stirring well to dissolve the sugar. Bring to a boil, and boil hard until setting point is reached. To tell when setting point has been reached, remove the pan from the heat and put a little jam on a chilled saucer. As it cools, the jam will begin to set and will wrinkle slightly when you draw your finger through it.
Spoon into warm sterilised jars and seal well.
For the crumbles: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 4-6 individual baking dishes.
Peel and core the apples. Chop 1 apple and thinly slice the other.
Toss the apples and raisins in the lemon juice, cinnamon and caster sugar and divide between the baking dishes, arranging the thinly sliced apples to come above the baking dishes.
Dot about 1 tablespoon of sloe jam over each dish.
Put the butter, flour, sugar and salt into a mixing bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in the almonds until combined.
Scatter handfuls of the crumble mixture over the top of the apples, pressing down lightly.
Bake for 20-25 minutes until the apples are tender and the crumble is golden.