Crumble Top Inspiration
I was not wrong about the top of the cake. It became quite hard after I let the cake cool, but I made a genius back up plan! I decided to cut off the top and use the bottom of the cut off part to create a crumbled effect on the top. I also mixed in a bowl dried fruit, a little sugar, chopped walnuts and cake crumbs to sprinkle over the top. Not only did this bring more flavour, but it provided another texture. Go Saffy! Go Saffy! (Does the robot dance.)
Ingredients:
175g Raisins, 175g Sultanas, 175g Currants, 250g Soft Brown Sugar, 1tsp Ground Cinnamon, 1tsp Ground Ginger, 175g Butter (spare for greasing cake tin), 250ml Water, 3 Eggs (beaten), 125g Plain Flour (spare for cake tin), 126g Self- Raising Flour, 1/2tsp Bicarbonate of Soda, 50g Glazed Cherries (chopped), 50g Mixed Peel, 50g Walnuts (chopped).
1. Sift the plain and self – raising flour into a large mixing bowl with the bicarbonate of soda, mixed peel, cherries and walnuts.
2. Stir this until the dried fruit and nuts are covered in the flour.
3. Put the raisins, sultanas, currants, sugar, spices and butter into a saucepan with the water. Let this simmer for 3 minutes then leave to cool.
4. When the mixture/ syrup in the saucepan has cooled add the eggs in and mix this up together.
5. Pour what is in the saucepan into the mixing bowl with the other ingredients and mix together.
6. Preheat the oven to 160 degrees C, Gas Mark 3.
7. Grease a cake tin with spare butter and sprinkle with spare flour.
8. Pour the mixture into the cake tin.
9. Bake for 1 1/2 hours.
10. Wait for cake to cool slightly and make your crumble top.