THE PEREFCT PUDDING FOR WINTER NIGHTS!
If you can find Strudel pastry in the supermarket (I used Betty Bossi’s strudel dough, which is in the chilled section with pizza dough) then buy some and keep it in the freezer for a rainy day. You’ll need to defrost before using, but it thaws out super quick. Mine was ready to use by the time I’d finished preparing the filling.
This is such an easy pudding to make, and tastes absolutely delicious. If you’ve made crumble before, then the filling should be familiar territory. I had some pears that needed using, and then I raided the freezer and found blueberries. The flavours were incredible with the dark chocolate and spices. But, really, anything goes here. As I said, it’s a great pudding to whip up with what you have, so if you don’t have pears, substitute with apples. Throw in different berries – blackberries are lovely! Play with the spices. And go all-in when serving: thick custard, or cream, or both!
RECIPE: PEAR, BLUEBERRY & CHOCOLATE STRUDEL
MAKES: 1 X STRUDEL TO FEED 4 – 6
- 3 PEARS (450g), diced
- 45g BROWN SUGAR (plus extra to sprinkle on top of the strudel)
- 1 tsp. GROUND GINGER
- 3/4 tsp. GROUND CINNAMON
- 1/2 tsp. GROUND CLOVES
- 1/4 tsp. GROUND NUTMEG
- 35g BUTTER, diced (plus extra melted butter for between pastry layers and top of strudel)
- 40g FROZEN BLUEBERRIES
- 50g DARK CHOCOLATE CHIPS
- 1 pack STRUDEL PASTRY (or 4 sheets of Filo)
- Preheat the oven to 190c and line a baking sheet with baking paper. Mix the first 6 ingredients (DICED PEARS, BROWN SUGAR, GROUND GINGER, GROUND CINNAMON, GROUND CLOVES and GROUND NUTMEG) in a bowl so all the spices are evenly distributed. Stir in the DICED BUTTER, then transfer to a small pan.
- Bring to the boil so the butter and sugar is melted and bubbling. Reduce the heat slightly to medium and simmer for 8 minutes, stirring occasionally.
- Leave to cool. Then stir in the FROZEN BLUEBERRIES and DARK CHOCOLATE CHIPS.
- Prepare the strudel pastry sheets: Lay them out on a work-surface and brush a little MELTED BUTTER between the layers (there should be 4 layers in total).
- Spoon the mixture just below the centre of the pastry, leaving a good gap at the bottom and gaps at the sides. Now, fold in the two edges, then fold over the bottom edge so it’s like an envelope. Continue to roll, folding the top pastry over. Carefully place it fold-side-down on the prepared baking sheet.
- Brush MELTED BUTTER over the top of the pastry and sprinkle with BROWN SUGAR. Bake for 25-30 minutes at 190c until golden brown and crispy. Serve with custard or thick cream.