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 tbsp olive oil
- 1 large lemon, the zest and juice of
- 175 g sugar
- 2 pinch cinnamon powder (optional)
For the topping
- 135 g cold unsalted butter
- 225 g plain flour
- 125 g light brown sugar
- 100 g ground almonds
To make the Custard
- 30 g Bird's custard powder, made into a paste with a little milk
- 1 full fat milk
- sugar to taste
- 2 tbsp 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 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. Add a little of the liquid back in if it's 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 almonds carefully. Spoon over the top of the stewed pears.
- Bake in the preheated oven for 30 - 40 minutes or until well browned.
- For the custard, mix the custard powder with a little milk to make a paste.
- Bring the milk to a boil add the paste and sugar. Stir continuously over gentle heat until the custard thickens. Finally, stir through the golden syrup.
- Serve the crumble with the custard.
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