I’ve been wanting to cook something Christmassy for the last week or so, but I couldn’t decide what to make. I know a gifty thing I want to make for friends, but it’s too early for that. Then it hit me, I’ll try and make Pret’s Crimble Crumble!
I LOVE Crimble Crumble. It’s a mince pie bar that’s shortbread with a layer of mincemeat and a crumble topping. It’s rich and lovely and, it turns out, quite easy to copy.
I’ve decided to call my own version Frimble Frumble, so we all know it’s a fake. I used Jamie recipes for the shortbread and crumble topping, but I used shop-bought mincemeat. It took most of Sunday to make, but its very easy, just a bit of a faff.
Makes about 12-16, depending on how you’re cutting!
Part One, Shortbread (Taken from Cook with Jamie)
- 250g plain flour, plus extra for dusting
- 125g caster sugar
- 250g unsalted butter
- 125g cornflour or semolina
- Preheat the oven to 150ºC
- Cream together the butter and sugar together until light and fluffy
- Add the flour and semolina and mix lightly with a spoon then your hands to make a dough
- Jamie recommends that you then roll it out on a floured surface before placing into prepared tin. I found this really tricky so I ended up putting the ball of dough into the tin and flattening it into place with my hands.
- Prick the dough all over with a fork and place in the oven for 50 minutes or until it’s golden
- Leave to cool completely in the tin.
Part Two, Mincemeat
- 2 jars of any shop bought mincemeat (I used Co-Op, because we happen to live opposite one)
- Spread the mincemeat over the shortbread. That’s it!
Part Three, Crumble (Taken from the apple pie recipe in Jamie’s Dinners)
- 225g plain flour
- 140g unsalted butter
- 85g caster sugar
- Grated rind of 1 lemon
- 2 egg yolks
- Pinch of salt
- Preheat the oven to 180ºC
- Rub together the flour, butter, sugar, lemon and salt to make a sandy mixture
- Add the egg yolk and a dash of water and make a dough
- When the dough is smooth, wrap in clingfilm and put in the freezer for a couple of hours
- Once the dough is quite firm, take out the freezer and crumble over the mincemeat. I just pulled bits off the dough and scattered over, but I think next time I’d leave it longer in the freezer and then grate a layer over too.
- Put in the oven and cook for around 30 minutes. Keep a close eye on it though, as the time it takes to cook depends on the thickness of the crumble.
And its done! I sliced it into smallish squares and rectangles and took it to work for everyone to sample. It went down very well! It’s not *exactly* the same as the Pret version, I think that they use actual crumble rather than a pastry, but its still a nice take on a traditional mince pie. According to the Pret website, Crimble Crumbles are 330 calories per serving and I’d imagine Frimble Frumbles are about the same.
In other news… we got a cat! After 2 solid years of hints and flat out pleading, Jonny finally relented and we adopted a cat from a girl in Manningtree, who is having a baby and couldn’t look after her cats any more.
He’s a tabby boy called Ziggy and he’s very nearly a year old. I would love to put a photo on here to show how handsome he is, but he’s an antisocial sod at the moment and is living behind the sofa, under a radiator. He only seems to come out at night, to test out the acoustics of the house by wailing pitifully in every room. Still, all the (many, many) websites I’ve looked at and friends on Facebook say that this is normal and he’ll relax and make friends with us soon, so I’m not too worried. A little friend for Christmas, yay!