Friday, 26 August 2011

# 113 Fridays recipes: Pear and blackberry crumble with homemade custard

With the abundance of brambles in the surrounding countryside it's easy to pick enough blackberries for a lovely crumble, with that in mind when me and A. go for a walk we always take a little box with us just in case.

The recipe for this pear and blackberry crumble is from a book I borrowed from the library the other day, this one here. The custard recipe is from the ASDA magazine.

The first time I made this crumble I did use pears but I have since made it twice with just blackberries.

Hope you enjoy it.

Pear and blackberry crumble

2 pears, peeled, cored and tossed with the juice of 1 lemon
225g golden caster sugar (I used demerara sugar)
1 teaspoon mixed spice
450g blackberries
100g butter chopped, plus extra to grease
225g plain flour

Put the pears and lemon juice in a bowl, add 100g of the sugar and the mixed spice. Add the blackberries and toss thoroughly to coat.

Preheat the oven. Lightly butter a shallow dish and carefully tip the fruit into the dish in an even layer.

Put the butter, flour and remaining sugar in a food processor and pulse until the mixture resembles breadcrumbs. Tip into a bowl and bring parts of it together with your hands to make lumps. Spoon the crumble topping evenly over the fruit and bake for 35-45 minutes until the fruit is tender and the crumble is golden and bubbling. Serve with custard, cream or ice cream.


Heat 300ml whole milk and 150ml single cream in a pan to boiling point.

In a bowl whisk 6 medium egg yolks, 50 g caster sugar and 2 level teaspoons of cornflour together until frothy. Pour on the milk and cream in a thin stream, whisking. Return the pan to the heat and keep stirring with a wooden spoon over a very low heat. When the custard thickens and coats the back of the spoon remove the pan from the heat and dip the base in cold water to cool it and halt the cooking process.

Note: I made custard again yesterday but this time used only half the amounts stated above and used UHT skimmed milk and light doube cream instead of the whole milk and single cream. It worked fine.