For Dinner Tonight:

Pork Sandwiches with Courgette Relish & Mayonnaise

Black Currant Crumble

A very quick and easy supper tonight - we are up to our elbows in raspberry jam! The crumble recipe was from the excellent Nigel Slater book Real Fast Food. I'm on the quest for the perfect crumble and can never seem to get it right. I want the crumble of my childhood memories and sadly my dear Mum is no longer around for me to ask her the recipe. This crumble was most certainly not it but was nonetheless, delicious - very buttery and sweet. However, Nigel Slater must be made of stronger stuff than us because the black currant base was unbelievably tart. Either that or our black currants were of a more sour variety than his. I would double (or even triple) the amount of sugar next time. Black currants are one of the new 'super foods', right, so that makes up for all the sugar and butter, don't you think?

Black Currant Crumble

6oz/175g plain flour
4oz/100g butter plus 1oz/25g extra
2oz/50g sugar plus 2T extra
1lb/450g black currants topped and tailed

Whizz the flour and 4oz butter in the food processor. When they look like breadcrumbs stir in the 50g/1oz sugar. Pile the currants into a deep pie dish, sprinkle over the 2T of sugar and dot with the remaining 25g/1oz butter. Cover the currants with the crumble mixture and bake in a pre-heated oven 200C/400F/ gas mark 6 for 25 minutes until crumble is golden and the fruit is bubbling. Serve hot with cream or thick creamy yoghurt. Serves 4.