CORONATION CRUMBLE (AND CUSTARD)

By Debbie Dickinson

Everyone loves crumble and custard –so I’m sure King Charles would love this recipe!

I’m not sure everyone knows how easy it is to make from scratch at home!

I have beautiful Rhubarb in my garden now – so it’s great to use seasonal fruit as much as possible. As always this recipe can be adapted to use whatever fruit –fresh or frozen – you have available

You will need:

5 Stems of Rhubarb (about 650g)

1-2 tbsp Sugar Ginger (optional)

100g Plain Flour

50g Block Butter (chilled)

50g Sugar (Ideally Soft Brown)

25g Oats/Granola

25g Chopped Mixed Nuts (optional)

For the Custard:

2 Eggs (Yolks only)

20g Sugar

2 tsp Cornflour

400ml Milk

1 tsp Vanilla Extract (optional)

What to do: they see, hear, touch, taste and smell

Chop the Rhubarb into inch sized pieces and place in an ovenproof casserole dish. Sprinkle the Sugar on top and grate Ginger (about ½ - 1 thumb sized piece) over the sugar.

Put the Plain Flour into a large bowl and chop the chilled Butter into small bits. Using just your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add the Sugar, Oats and Mixed Nuts (if using). Mix to combine.

Spoon the crumble mix over the rhubarb and bake in the oven at 180 °C for about 30 minutes until the top is nicely golden brown.

To make the Custard, heat the Milk in a saucepan until just starting to boil – stirring to ensure the milk doesn’t burn. Then put aside while you prepare the rest of the ingredients.

Whisk the Egg Yolks together with the Sugar and the Cornflour until smooth and creamy. Add the Vanilla Extract.

Slowly pour the hot milk into the egg mix –whisking as you go.

Pour the mix back into the saucepan and heat gently until the custard thickens. You must watch the saucepan and stir regularly - if the pan gets too hot, the custard could easily burn at the bottom of the pan.

Serve together – be careful as the Rhubarb mix will be very hot when it comes out of the oven!

Enjoy!

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