A Scrunch in Convent Garden
After last week’s cabbage extravaganza, I needed to sweeten my tooth with a dessert that is a true blast from the past for me. Often we associate an area of a city with a certain place; a book shop, a favourite boutique, a coffee house, but for me London’s Convent Garden meant one thing to my gastronomical memory and that was the restaurant; Food for Thought. A Great 70’s vegetarian communal type of eatery on Neal Street that served hearty dishes like Moroccan tagines, quiche, casseroles and finally, a to die for Scrunch. It was a constant feature in our Convent Garden experience. My friend Ramy would dream about eating Scrunch all week. Vivi and Martha would both be stuffed with food but we would still had to have Scrunch. So this is for you my dear friends.
For the fruit topping on this dessert, you could really add any fruit that is in season and you love. I happened to find Egyptian strawberries that looked and smelt beautifully ripe and sweet and used them with bananas. Any member of the berry family would also look and taste wonderful with this.
Scrunch is basically a biscuit base made of rolled oats topped with fruits then smothered with a combination of whipped cream , greek yoghurt and honey to be topped once again with fruits and toasted almonds. What’s not to like in this simple but delicious dessert.
- 300g rolled oats
- 100g whole wheat flour
- 60g crumbled digestive biscuits
- 600g washed and sliced strawberries
- 300g sliced bananas
- 100g melted butter
- 100g brown sugar
- 280 ml whipping cream
- 1 cup greek yoghurt
- 1/4 cup mixed maple syrup and honey
- 60g toasted almonds
- 6 tablespoon strawberry jam
- juice of one orange
Base: Heat the oven to 180C. Combine the oats, flour, crushed digestive biscuits and sugar with the melted butter. Press into the base of baking pan and bake for 20 minutes until it comes out a golden brown and leave to cool.
Glaze: In a small pot bring the orange juice with the jam to a gentle boil until the jam becomes runny. Mix half the strawberries and bananas with half amount of the glaze and leave on the side. Once the base has completely cooled, spoon the fruit mixture on it.
In a side bowl whip the cream till it forms a soft peak and gently incorporate the yoghurt, honey maple syrup mixture using a metal spoon, try not to break the whipped cream. Cover the fruits with the cream and yoghurt mixture and add the remaining fruits and this time brush it with the jam syrup to form a shiny glaze. Top everything with the toasted almonds. Bon Appetite!