This American pudding comes in sweet and savoury incarnations and its toppings vary to the extreme – some are made with cold butter like a British crumble, and others are made with melted butter that is poured over the fruit like a batter. Some are rolled out like pastry and stamped with a cookie cutter, and others still are just dolloped on top. I opted for the last variety, as I loved its buttery taste and the neat ‘crazy-paving’ look.
To make the topping, melt the butter in a small pan or in the microwave and leave to cool a little. Put the flour and sugar into a bowl and mix well with a wooden spoon. Then add the melted butter and salt and stir until the mixture starts to come together.
Take a small handful of the dough (about 50g) and squidge it together into a ball, then flatten it out a little and place on top of the fruit. Continue with the rest of the topping to make nine balls that sit side by side on top of the fruit.
Place the pie dish into the oven and
© Lorraine Pascale, 2017. Images: © Myles New, 2017.