![]() ![]() ![]() Don't let it start to simmer, or it will split and curdle. Cook, stirring constantly with a wooden spoon, until the custard is steaming and has thickened noticeably (traditionally, it should 'coat the back of the spoon'). Return the mixture to the pan and place over a medium-low heat. Slowly pour the warm milk over the eggs, whisking as you do so, then tip in the vanilla pod, if using. Bring to just below the boil, then take off the heat and leave to cool for 10 minutes.īeat the egg yolks, sugar, and cornflour, if using, together in a bowl. To make the custard, put the milk and cream into a saucepan with the vanilla pod and seeds, if using. Bake for 25–30 minutes, until the topping is golden-brown and the fruit is bubbling. (Any extra crumble mix can be frozen and baked separately at another time). Smooth the apple and blackberries down in a large baking dish with a spoon to form a level surface, then crumble the topping mix over the apple and blackberries in a generous chunky layer. Alternatively, put the ingredients into a large bowl and rub together with your fingers until the mixture comes together as a crumbly mix. Meanwhile, to make the crumble topping put all the ingredients except the seeds in a food processor and blitz to form a crumbly mixture, then transfer to a bowl. Allow to cool completely before you assemble the crumble. Add the blackberries and taste for sweetness and stir in a little more sugar, only if you think it needs it. Cook over a medium heat, stirring often, for 15 minutes until the apples collapse into a silk golden puree (if you use some eating apples, they will stay chunkier). Transfer the apples and juice to a fairly large saucepan and add the sugar. Peel, core and thinly slice the apples, dropping them into the bowl as you do so, and tossing the apples in the juice occasionally. ![]() To make the crumble, mix the orange and lemon zest and juice together in a large bowl. ![]()
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