Apple, Rhubarb & Ginger Crumble with fresh custard

Filling

2 large Bramley apples

150g rhubarb

75g caster sugar

3 pieces of stem ginger

2 tbs of syrup

Topping

100g plain flour

50g Muscavado sugar

Pinch of ground cinnamon

50g butter

Custard

250ml milk

3 egg yolks

25g caster sugar

1 vanilla pod split down the middle and seeds scraped out

Preheat the oven to 175C.

Start with the filling - peel, quarter and core the apples. Remove any leaves from the rhubarb and cut into thick slices.

Chop the ginger finely and place all the fruit in a stainless steel pan with the sugar.

Cook gently until the fruit starts to stew and break up, add the ginger syrup and place into the crumble dish.

For the topping, sift the flour into a bowl and add the sugar and cinnamon.

Cut the butter into small cubes and rub into the flour with your fingers until the mix resembles breadcrumbs.

Sprinkle this over the crumble and bake for 20 minutes.

Meanwhile, bring the milk and vanilla (seeds and pod) to the boil. Whisk together the egg yolks and sugar. Add the milk and vanilla and mix well.

Return the mix to the pan and cook gently, stirring continuously until the custard thickens.

Do not boil as the custard will curdle.