Celebrate Bramley Apple Week with this tasty, warming dessert that tastes great with Dean's vanilla custard!
Ingredients:
600g bramley apples peeled, cored and cut into inch pieces
20g soft brown sugar
1 small piece of Stem ginger chopped
1 tsp stem ginger syrup
1/2 tsp ground cinnamon
50g raisins
20ml whiskey
For the crumble:
150g plain flour
100g unsalted butter
100g crushed hazelnuts
90g demerara sugar
For the custard (serves 6):
300ml whole milk
300ml double cream
4 egg yolks
80g caster sugar
1 vanilla pod
Method:
Soak the raisins in the whiskey for 30 minutes.
Add the butter to a pan, then the apples, sugar, stem ginger, ginger syrup and cinnamon and cook gently for approximately 10 minutes. Add the raisins and remaining whiskey and transfer to a buttered baking dish.
Meanwhile add the softened butter and flour to a bowl and rub together until the mix resembles breadcrumbs. Add the sugar and chopped nuts and mix well.
Top the apples with a generous amount of the crumble and bake in a pre-heated oven set at 200C (180C fan) for 10-15 minutes or until golden. Leave to cool for 5 minutes before serving.
To make the custard:
Gently heat the cream and milk to a simmer.
Split the vanilla pod and scrape out the seeds. Add to the milk and cream along with the pod and leave to infuse for 10 minutes.
Meanwhile, in a large bowl beat the eggs and sugar then pour in the milk whilst whisking. Return to the pan, then heat gently. Keep stirring until the custard coats the back of a wooden spoon.
Fish out the vanilla pod and serve.