Crumble

[jennyjoan]

I have stewed some rhubarb and looked at recipe for the crumble which is telling me such such an amount of flour - what kind of flour - plain or self raising - thanks

[ummmm]

Plain.

[jennyjoan]

that's all I needed to know - thanks again

[hellywelly4]

Either xx

[jennyjoan]

thanks Helly -

can I ask here - when you look at a recipe and it says plain flour and baking powder - why is that - surely if you buy self-raising it does what it does!!!

[ummmm]

Think of soda bread, it wouldn't work with self raising.

There's a science behind it but I don't know it.

[jennyjoan]

last time I tasted soda bread - it toasted up like plain bread - no distinct taste of soda

[Mamyalynne]

Answer from Nigella's site...

//Nigella prefers to use a combination of plain (all-purpose) flour and baking powder rather than self-raising (self-rising) flour for practical reasons. Self-raising flour contains baking powder but as baking powder will expire after a period of time you need to use up self-raising flour more quickly than plain flour. Of course you need to check that the baking powder you add to the plain flour is also within its "use by" date, but Nigella has found this approach to be more useful for her. It also saves cupboard space as you only need to keep one bag of flour plus a small container of baking powder.

In the US self-rising flour also contains added salt which can lead to some of the recipes tasting a little too salty if this flour is used.

As a guide, Nigella uses 150g (1 cup) plain flour plus 2 teaspoons baking powder to replace self-raising flour in recipes. Also for some recipes, particularly those containing cocoa, Nigella finds it useful to use a little bicarbonate of soda (baking soda) in addition to the baking powder, for extra lift.//

[ummmm]

Jenny...it's not suppose to taste of soda, that would taste vile.

[hammerman]

Plain....mixed with cold butter and sugar until it forms "breadcrumbs"

[Tilly2]

Put some porridge oats in as well, for extra crunch.

[jennyjoan]

I do know that you need to rub flour and butter until it resembles crumbs. I think I will find it difficult to rub so much as the oul arms don't have the young strength. Could I "perhaps" pulse the blender - if not, will give it a go.

Anyway stewed rhubarb and it is a long time maybe years since I have done so and so a bunch of barb went to literally mush.

For next time trial crumble will probably need 3 bunches of barb if not more.

[EcclesCake]

Methinks you are cooking your rhubarb to oblivion.

It really doesn't need stewing for a crumble.

[jennyjoan]

As I have said Eccles - extremely long time since I stewed barb. learnt a few lessons today.