Name: Christmas crumble friands
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
Ingredients: 2 tbsp butter; 50g plain flour; small handful flaked almonds; 2 tbsp demerara sugar; ½ tsp ground cinnamon; seeds from 5 cardamom pods finely ground; 140g unsalted butter plus extra for greasing; 50g plain flour; 140g ground almonds; 175g icing sugar sifted, plus extra to dust (optional); ¼ tsp baking powder; ¼ tsp salt; ½ tsp ground cinnamon; 2 tangy eating apples ideally red-skinned; 4 large egg whites

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Christmas crumble friands

Christmas crumble friands

Jane Hornby

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Makes 12

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.6 out of 5.5 ratingsRate

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A little like muffin, but with a light, almond middle and a chewy top - full of festive flavours like nuts, cinnamon and cardamom

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the crumble top

2 tbsp butter
50g plain flour
small handful flaked almonds
2 tbsp demerara sugar
½ tsp ground cinnamon
seeds from 5 cardamom pods

finely ground

For the batter

140g unsalted butter

plus extra for greasing
50g plain flour
140g ground almonds
175g icing sugar

sifted, plus extra to dust (optional)
¼ tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
2 tangy eating apples

ideally red-skinned
4 large egg whites

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Nutrition: per friand

kcal304
fat19g
saturates8g
carbs27g
sugars20g
fibre1g
protein5g
salt0.2g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Make the crumble top first. Rub the butter and flour together until they look like rough breadcrumbs. Stir in the almonds, demerara sugar, cinnamon and a pinch of the cardamom, saving the rest for the friand batter.
step 2

Melt the butter, then let it cool for 5 mins. Meanwhile, generously grease the wells of a 12-hole friand tin (we used a Master Class non-stick friand tin, or you can use a deep non-stick muffin tin). Sift the dry ingredients for the friands, including the remaining ground cardamom, into a large bowl. Also add the rougher bits of almond that collect in the sieve.
step 3

Cut 12 thin half-moons from 1 apple, then peel and chop the rest of the fruit into small pieces. Put the egg whites in a separate bowl and whisk until thick, foamy and doubled in size, but not stiff.
step 4

Using a spatula or large metal spoon,fold thewhitesintothedryingredients,thenfold in the melted butter until even, followed by the chopped apple. Divide the batter between the tin and top with the crumble, then poke in the apple slices. Bake for 25 mins or until golden and risen. I find it best to let the friands cool in the tin, then carefully ease them out with a palette knife. Best on the day they are made, but will keep in an airtight tin for 2 days, or freeze for 1 month.

Recipe from Good Food magazine, November 2014

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A star rating of 4.6 out of 5.5 ratings

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