APPLE & PEAR MINI CRUMBLES WITH BAY CUSTARD

Makes 6 individual crumbles

2 large Bramley apples 2 pears

Zest and juice of ½ a lemon 1tbsp caster sugar

½tsp cinnamon

For the crumble

175g (6oz) plain flour 100g (3½oz) cold butter 100g (3½oz) caster sugar 1tbsp demerara sugar

For the bay custard

150ml (5fl oz) milk

3 bay leaves

150ml (5fl oz) double cream 3 medium egg yolks

2tbsp golden caster sugar 1tsp cornflour

Set the oven to 180°C/fan 160°C/ gas 4. Peel, core and finely chop the apples and pears. Mix with the lemon zest and juice, caster sugar and cinnamon. Divide between 6 individual loaf tins or cases (or ovenproof teacups), making sure to pack it down well.

Put the flour in a mixing bowl.

Add the butter and caster sugar, and rub into the flour to make a fine crumble. Spoon this mixture onto the fruit, piling it to the tops of the cases as it will shrink down, and then sprinkle with the demerara sugar. Bake for 35-40 minutes, until golden brown.

To make the bay custard, heat the milk in a small pan and add the bay leaves. Leave them to infuse for 30 minutes, then remove and discard. Add the double cream and gently reheat. Mix the egg yolks, caster sugar and cornflour together until smooth then gradually pour the warm milk mixture on, stirring constantly. Return the custard to the pan and cook over a low heat until thickened enough to coat the back of a wooden spoon. Transfer to a jug and serve hot with the crumbles.