Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Gooseberry flapjack crumble
- Preparation and cooking time
- Prep:
- Cook:
- in stages
- Easy
- Serves 8
Skip to ingredients
- 5 eating apples
- zest 1 lemonplus juice ½ lemon
- 100g golden caster sugar(use 1-2 tbsp less if using sweeter red gooseberries)
- 2 tsp cornflour
- 1kg gooseberrytopped and tailed
- cream, vanilla ice cream or custardto serve
For the topping
- 100g golden syrup
- 100g butter
- 100g demerara sugar
- 175g jumbo oats
- 175g plain flour
- 100g rolled oats
- 50g hazelnutfinely chopped
Nutrition: per serving
- kcal553
- fat17g
- saturates7g
- carbs86g
- sugars51g
- fibre8g
- protein10g
- salt0.3g
Method
step 1
First, make the topping. Heat oven to 160C/140C fan/gas 3. Melt the syrup and butter together in a small saucepan. Mix the dry ingredients, tip into the melted butter mixture, and stir through well. Scatter over a baking sheet and cook for 20 mins until golden, then fork through, turning, and cook for 5 mins more until all sides are crisping. Can now be cooled and kept in an airtight container for up to 3 days, or frozen in a food bag.
step 2
Peel, core and chunkily dice the apples – throwing them into a big saucepan with the lemon juice as you go, to stop them browning. Stir in the sugar and cornflour. Gently cook until the apple is softening, but still with a bit of bite in the centre – if the sauce gets too thick and sticky, throw in a few goosberries and a splash of water to loosen. Stir in the remaining gooseberries and the lemon zest for 1-2 mins more until they are softening slightly but not collapsing. Can be chilled for up to 24 hrs, or frozen for up to 3 months.
step 3
Heat oven to 160C/140C fan/gas 3. Tip the fruit into a baking dish and scatter the crumble mix on top. Bake for 15-20 mins until piping hot through. Serve with runny cream, vanilla ice cream or custard.
