It is now official Mr Alan Carr cannot cook!
Mr Alan Carr has just made the worst apple crumble on earth which he has thrown away but not in the bin as he was sure that the bin would spit it out. Alan Carr is not known for his cooking and I think that he needs some lessons, he tweeted tonight about the disaster and also a Banoffee pie where a friend nearly lost a crown. Note to self if he ever invites me for dinner, DECLINE!
Here you go Alan just for you
For the crumble
- 35 g rolled oats
- 35 g wholemeal flour
- 20 g caster sugar
- 35 g margarine or butter
For the filling
- 400 g cooking apples, peeled, cored and quartered
- 50 g sugar, to sweeten
- 1 tablespoon water
Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.
Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.
Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.
Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.
- For the base:
- 100g butter, melted
- 250g digestive biscuits, crushed
- For the caramel:
- 100g butter
- 100g dark brown soft sugar
- 397g can Carnation Condensed Milk
- For the top:
- 4 small bananas
- 300ml carton whipping cream, lightly whipped
- grated chocolate
You will also need…
20cm loose-bottomed cake tin, greased
- Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.
Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.