Fruit Crumble

This was the first recipe we made when we started the Allertonshire School in 1982. I made this yesterday and used tinned pears. You can also use apple, bramble and apple, fruit cocktail etc.

Crumble

4 oz plain/S.R flour

2oz sugar

2oz margarine/butter

Filling

1 lb cooking apples or any other fruit

3oz sugar

OR 1 tin of fruit/ frozen fruit/1 tin of pie filling

Oven 190 Celsius for 20 -40 minutes until brown.

Method

1) Put prepared fruit into dish.

2) Rub fat into flour into sugar until like breadcrumbs.

3) Cover fruit with mixture and bake.

This is traditionally served with custard hot, and also tastes nice with ice cream or cream, hot or cold.

School Recipes - Savoury Layer Potatoes

I loved the cookery lessons at the Allertonshire School, Brompton Road, Northallerton. I attended this school from 1982-1985 and had cookery lessons with Mrs Drury, Mrs Garlic and Mrs Pennock. I still use the recipe books today and thought I would share them with people online. Please try them out and let me know what you think.

Savoury Layer Potatoes

Ingredients

1lb potatoes

1 onion

1oz butter/margarine

salt+pepper

1/4 pt of milk/stock

OR miss out milk and add 4 tomatoes or 4oz of cheese or both. The onion can be missed out.

You will neeed a dish and lid or foil for the oven.

Oven - 190 c for 90 minutes or use your microwave, I use it for 20 minutes at full power (800 watt microwave.)

Method

1) Oven on, grease dish.

2) Peel and slice potatoes and onion.

3) Layer ingredients in dish with slat and pepper (add milk if used).

4) Dot with butter, cover and bake.

This is nice on its own or with sausage, bacon or baked beans or even all three.