Rhubarb, orange and hazelnut crumble


Serves just me 2 – 2.5

3 sticks rhubarb

1 orange

4 dessert spoons golden castor sugar

50g butter

85g plain flour

50g golden castor sugar

50g roast, chopped hazelnuts

Cut the rhubarb into chunks and add to a pan with a few peelings of orange rind (use a vegetable peeler), followed by the juice of the orange and the four dessert spoons of sugar. Simmer till the rhubarb is soft.

Throw the flour, butter and sugar into a food processor and pulse till breadcrumby then stir the hazelnuts through.

Pour the fruit mush into an ovenproof dish, top with the crumble and cook at 180 or the middle of an Aga roasting oven for 30 minutes. You probably don’t need this much topping, but I think the topping’s the best bit.

Perfect for a baby who’s spent the day having rides on a ride-on lawnmower, digging in the garden till his tiny fingernails are black and going mountain-climbing up the wooden attic stairs to find treasure*.

*bouncy balls and lego men


Little raspberry and hazelnut puddings


Serves 4 – me, Bert, Daddy and Ben

2 tablespoons ground hazelnuts

2 dessert spoons self raising flour

2 tablespoons golden caster sugar

2 eggs

100ml cream

Sprinkling of cinnamon

A handful of fresh or frozen raspberries

Mix all the ingredients except the berries together and grease some small tins with a little butter – I used Yorkshire pudding tins. Put a few raspberries in each then pour in the batter and cook at 180 degrees or in the middle of the Aga roasting oven for 12 minutes. Perfect for babies who’ve worked up an appetite by being pushed round in a wheelbarrow.