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Blueberry crumble loaf

Were in love with crumble recipes at Hummingbird. Blueberries
are the all-American berry, but you can use other types. As you
can see from the picture, the berries will sink as the loaf cooks.
Serves 810
For the sponge

190g (7oz) unsalted butter,

softened, plus extra
for greasing
190g (7oz) plain flour,
plus extra for dusting
190g (7oz) caster sugar
3 eggs
1 tsp baking powder
tsp salt
tsp ground cinnamon
25ml (1fl oz) whole milk
100g (3oz) fresh or frozen
(and defrosted) blueberries
50g (1oz) pecans, chopped
For the crumble topping

25g (1oz) plain flour

10g (oz) unsalted butter
15g (oz) soft light brown sugar
20g (oz) pecans, chopped
tsp ground cinnamon
One 2lb 8.5 x 17.5cm (3 x 7in)
loaf tin with 7.5cm (3in) sides

 reheat the oven to 170C (325F), Gas mark 3, then grease the loaf tin
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with butter and dust with flour.
2. First make the crumble topping. In a bowl, rub the flour and butter
together with your fingertips until the mixture resembles breadcrumbs.
Stir in the remaining ingredients, and then set aside.
3. Next make the sponge. Using a hand-held electric whisk or a freestanding
electric mixer with the paddle attachment, cream together the butter
and sugar until light and fluffy. Break the eggs in one at a time, mixing
well, on a medium speed, after each addition and scraping down the
sides of the bowl to make sure every bit of the mixture is incorporated.
4. Sift together the flour, baking powder, salt and ground cinnamon, then
add in three stages to the creamed butter and eggs, pouring in the milk
after the second batch has been added. Mix well on a medium speed
after each addition, scraping down the sides of the bowl once again to
ensure all the ingredients are incorporated.
5. Increase the speed to medium-to-high and continue mixing until the
batter is smooth and even, then add the blueberries and chopped
pecans, stirring them into the batter by hand and making sure they are
evenly distributed. Pour the batter into the prepared loaf tin and sprinkle
the crumble mixture over the top.
6. Bake in the oven for 5060 minutes or until the sponge feels firm and
a skewer inserted into the middle comes out clean, with no cake batter
sticking to it. Allow the loaf to cool a little before turning it out of the tin
on to a wire rack to cool completely, then cut into slices to serve.
1.

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Rose cupcakes
Another member of our popular floral range, these fragrant
cupcakes (and the variations overleaf) include some slightly
exotic ingredients that will delight the more experienced baker.
The candied rose petals in the photograph can be bought from
larger supermarkets (look in the baking aisle), specialist cook
shops or online.
Makes 1216 cupcakes
For the cupcakes

80g (3oz) unsalted butter,

softened
280g (10oz) caster sugar
240g (8oz) plain flour
1 tbsp baking powder
tsp salt
1 tbsp rosewater
240ml (8fl oz) whole milk
2 large eggs
For the frosting

500g (1lb 2oz) icing sugar

160g (5oz) unsalted butter,
softened
3 tsp rosewater
50ml (1fl oz) whole milk
Candied rose petals, to decorate
One or two 12-hole
deep muffin tins

 reheat the oven to 190C (375F), Gas mark 5, and line a muffin tin
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with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with
the paddle attachment, whisk the butter, sugar, flour, baking powder and
salt together on a low speed until the consistency of fine breadcrumbs.
3. Mix the rosewater with the milk in a jug, then add the eggs and whisk
together by hand. Pour three-quarters of this milk mixture into the dry
ingredients and mix on a low speed to combine. Increase the speed to
medium and continue to mix until smooth and thick. Scrape down the
sides of the bowl, add the remaining milk mixture and keep mixing on
a medium speed until all the ingredients are incorporated and the batter
is smooth once again.
4. Divide the batter between the muffin cases, filling each case by twothirds. Any remaining batter can be used to fill up to four more paper
cases in a second muffin tin. Pop in the oven and bake for 1820 minutes
or until well risen and springy to the touch, then allow to cool
completely while you make the frosting.
5. Using the electric whisk or freestanding mixer with the paddle
attachment, slowly beat together the icing sugar and the butter until the
butter has been completely mixed in. (The mixture will still be powdery
at this stage.) Mix the rosewater with the milk and, with the machine
still running, gradually pour this into the beaten icing sugar and butter.
Once added, increase the speed to high and whisk until light and fluffy.
6. Divide the frosting between the cupcakes, smoothing it over the tops
with a palette knife and, if you like, making a swirl in the frosting to finish.
7. Decorate the cupcakes with candied rose petals or other floral
decorations of your choice (see page 246 for instructions on how to
make shapes from sugarpaste).
1.

Variations overleaf >

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Variations

Violet cupcakes: Follow the previous recipe, replacing the rosewater

in the sponge batter with tsp violet essence and in the frosting with
2 drops of violet essence. Decorate with candied violet petals or other
floral decorations of your choice.
Jasmine cupcakes: Make as in the rose cupcakes recipe, replacing the
rosewater with jasmine tea in both the cake batter and frosting. Place
3 white jasmine teabags in 35ml (1fl oz) of just-boiled water and leave
to draw for about 30 minutes to make a very strong brew, then add the
tea to the milk and eggs in the jug, as in step 3. Retain the teabags for
the frosting, steeping them in the 50ml (1fl oz) milk for 30 minutes
before adding the tea-infused milk to the beaten icing sugar and butter.
To make the flower decorations shown in the photograph, see page 246.
Alternatively, you can use shop-bought decorations of your choice.

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Rich enough to be eaten on its own, we just cant get enough

of this tart. Taking the time to make the custard from scratch
is definitely worth the extra effort.
Serves 810
For the pastry

110g (4oz) unsalted butter,

softened
225g (8oz) plain flour,
plus extra for dusting
80g (3oz) caster sugar
1 large egg
For the filling

500ml (18fl oz) whole milk

1 tsp vanilla essence
5 large eggs, separated
100g (3oz) plain flour
100g (3oz) caster sugar
tsp salt
tbsp unsalted butter
1 tsp ground cinnamon,
for dusting
One 23cm (9in) diameter
loose-bottomed tart tin

 sing a freestanding electric mixer with the paddle attachment, slowly

U
mix the butter and flour until they form a crumb-like consistency. Add
the sugar, still on a low speed, then the egg, mixing gently to incorporate.
Alternatively, rub the butter and flour together with your fingertips, then
stir in the sugar and egg.
2. When a dough forms, take it out of the bowl and knead gently on a lightly
floured work surface to bring it together. Wrap in cling film and put in the
fridge to rest for 2030 minutes.
3. Once rested, roll the pastry out on a lightly floured work surface to a
thickness of about 5mm (in) and wider all round than the tart tin.
4. Carefully press the pastry into the base and sides of the tin. Using a sharp
knife, cut away any overhanging pastry, then prick the base a few times with
the tip of the knife. Put the lined tin in the fridge to rest for 2030 minutes.
5. Preheat the oven to 170C (325F), Gas mark 3. Remove the tin from the
fridge, then cover the pastry with baking parchment and fill with baking
beans. Place in the oven and bake blind for 12 minutes. Carefully remove
the beans and paper and bake the case for another 15 minutes or until the
pastry is cooked through and a light golden colour. Remove from the oven
and set aside to cool while you make the filling.
6. Pour the milk into a saucepan, add the vanilla essence and bring to the
boil. Meanwhile, place the egg yolks in a bowl with the flour, sugar and
salt and mix to a thick paste. If the mixture is too dry to come together,
add 1 tablespoon of the milk to loosen it up.
7. Once the milk has come to the boil, remove from the heat and add
45 tablespoons to the egg and sugar paste. Stir until combined and the
paste has become a thick liquid, then pour into the pan with the remaining
milk and vanilla mixture and set over a low heat.
8. Stirring constantly, bring the custard to the boil for at least 2 minutes to
fully cook the flour. When it has thickened, add the butter, allowing it to
melt and stirring it in, then remove from the heat and allow to cool slightly.
9. Using a hand-held electric whisk, whip the egg whites until they form stiff
peaks, then fold into the custard. Pour the custard into the prepared tart
case and place in the fridge to set for a few hours, or preferably overnight.
Leave the tart in the fridge until you are ready to eat, then dust the top
with ground cinnamon just before serving.
1.

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