There is a debate in our household over whether this pudding is pronounced, 'STROOS-al' or 'STROIS-al'. Either way, it tastes delicious! After a successful haul of blackberry-picking in the Autumn, we often freeze lots of bags of blackberries to be retrieved for delights such as this recipe, and the frozen fruit (left to de-frost slightly) works just as well as fresh. An excellent, warming pudding. Serves 6-8. Recipe from Amanda Goodfellow's 'A Household Legacy'.
Ingredients
For the pastry:
For the topping:
Method:
For the Pastry:
1. Preheat the oven to 200 degrees celsius
2. Cut the butter into chunks and rub into the flour, using your fingertips or an electric mixer if you have one until it resembles breadcrumbs
3. Stir in the sugar and lemon zest
4. Sprinkle in the milk, stirring with a fork if you don't have an electric mixer
5. Knead with your hands into a smooth ball of pastry, adding a little more milk if it is very crumbly
For the Streusel topping:
1. Rub the butter into the flour, until it resembles breadcrumbs
2. Stir in the sugar and lemon rind
Assebly:
1. Get out a flan tin
2. Roll out you pastry thin enough to cover the inside of the flan tin, and place over the tin. Use any spare pastry to patch up holes if necessary
Tip: Try rolling the pastry onto your rolling pin, lifting that up and then sliding your flan tin underneath
3. Sprinkle a third of the streusel topping over the bottom of the pastry
4. Lay the blackberries evenly over the bottom of the pastry
5. Sprinkle the remaining streusel topping over the blackberries
6. Bake in the oven for 35-45 minutes, until the pastry is crisp and the streusel has browned slightly
7. Remove from the oven and serve while hot with cream, ice cream or creme fraiche