Saturday, March 16, 2013

Blackberry Crumble with Ginger Custard recipe and ingredients

Apple crumble is a winter classic, but by adding berries to the fruit mix and ginger to the custard you serve with it, give it some zing that makes it lighter
Blackberry Crumble with Ginger Custard
Blackberry Crumble with Ginger Custard

Serves 8-10

Blackberry Crumble ingredients: 135g softened unsalted butter, chopped, plus extra for the fruit. 235g flour. 115g caster sugar, plus extra for the fruit. 450 green apples, peeled, cored, quartered. 300g fresh or frozen blackberries. juice of 1 lemon

Ginger custard ingredients: 450ml milk. 150ml double cream. 6 egg yolks. 1/4 cup (55g) caster sugar. 2 tsp ground ginger. 1 tbs cornflour

Blackberry Crumble with Ginger Custard recipe: 1- Preheat the oven to 180C and grease a 30cm oval ovenproof dish. 2- To make the custard, pour the milk and cream into a saucepan over medium heat. Whisk egg yolks, sugar, ground ginger and cornflour together in a bowl until smooth. As soon as the milk mixture starts to bubble around the edge, pour it into the egg mixture, whisking all the time. Return the lot to the saucepan and return to medium heat. Stir the custard gently with a spatula until it thickens, then pour into a clean bowl, cover the surface with baking paper and set aside. 3- Place butter, flour and sugar in a large bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs. 4- Halve the apple quarters lengthways and place in a bowl with the berries. Squeeze the juice over the fruit, then gently toss everything together to coat. 5- Tip the fruit into the buttered fish, sprinkle with a few pinches of sugar and dot a few knobs of butter on top. Gently spoon the crumble over the fruit, letting it fall where it like. The surface of the crumble should be rough and ideally you should be able to see some fruit peeking through. Top with a few extra pinches of sugar. Bake for 35-40 minutes until the crumble is golden on top and the filling is bubbling up from underneath. To serve, reheat the custard of you need to, then serve the crumble in dessert bowls, with some generous dollops of thick ginger custard spooned over the top