Self-saucing Jaffa pudding
This intense chocolate orange sponge bake with thick sauce is about as indulgent as a good pudding gets
Wintry vegetable crumbles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the filling
- 400ml vegetable stock
- 450g celeriacpeeled and diced
- 3 carrotspeeled and diced
- 3 small sweet potatoespeeled and diced
- 2 leekssliced
- 200ml tub crème fraîche
- 2 tbsp plain flour
- 1 tbsp wholegrain mustard
- 1 tsp thyme leaves
For the crumble
- 50g butterdiced
- 50g plain flour
- 50g ground almond
- 50g parmesangrated
- 25g flaked almonds
Nutrition: per serving
- kcal433
- fat31g
- saturates15g
- carbs30g
- sugars11g
- fibre8g
- protein10g
- salt0.81glow
Method
step 1
Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
step 2
Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
step 3
For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
step 4
To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.
