When the nights are drawing in and the temperature starts to fall what better than a bowl of piping hot crumble with golden syrup custard. Mmmmm!
- 6 very ripe pears
- 4 tablespoons olive oil
- 1 large lemon, the zest and juice of
- 400g sugar
- 2 pinches cinnamon powder (optional)
- For the topping:
- 135g cold unsalted butter
- 225g plain flour
- 125g light brown sugar
- 100g ground almonds
- To make the custard:
- 30g birds custard, made into a paste with a little milk
- 1 pint whole milk
- Sugar to taste
- 2 tablespoons golden syrup
- Pre heat the oven to 200c, Gas Mark 6.
- Peel and core the pear, then cut into large chunks.
- Heat the oil in a saucepan, add the lemon zest and juice, 175g sugar, cinnamon and then and the pears. Cook for 5 minutes to soften slightly depending on how ripe they are.
- Carefully pour the pears into a colander over a bowl to drain away some of the liquid, then transfer into a large baking dish say 20cm square, roughly. Add a little of the liquid back in if its too dry.
- Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs. Tip into a bowl and stir through the sugar and ground almond carefully. Spoon over the top of the stewed pears. Bake in the pre heated oven for 30 - 40 minutes or until well browned.
- For the custard, mix the custard powder to a paste.
- Bring the milk to the boil and add the paste and the sugar. Stir continuously over a gentle heat until the custard thickens. Finally stir though the golden syrup.
Serve the crumble with the custard.