Plum crumble with english custard

4 servings

Ingredients

Quantity Ingredient
675 grams Plums; stoned and halved
25 grams Demerara sugar
¼ teaspoon Cinnamon; ground
4 tablespoons Orange juice
1 tablespoon Ginger root; grated or finely
; diced
6 ounces Porridge oats
2 ounces Sesame seeds
2 ounces Sunflower seeds
3 ounces Demerara sugar
3 ounces Chopped hazelnuts
3 ounces Melted butter
¼ pint Milk
¼ pint Cream
2 Cloves; crushed
4 ounces Sugar
4 Egg yolks

Directions

FOR THE CRUMBLE

FOR THE CUSTARD

Pre-heat the oven to 190C/375F/gas5. Place the plums into a deep oven proof dish 900ml. Spinkle with the sugar, ginger, cinnamon and then drizzle over the orange juice. Mix together the oats, seeds, sugar and nuts and stir in the melted butter.

Sprinkle evenly over the plums and bake for 40 minutes, until the plums are tender and the crumble is brown.

For the custard: Heat milk, cream and cloves together.

Whisk egg and sugar in bowl over hot water. Add milk/cream mixture and return to pan. Stir until thickened, do not boil.

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Carlton Food Network

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