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1
Make the pastry and crumble early in the day - follow these steps
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2
Make the custard by whisking in a bowl the egg yolks, the sugar and a small amount of milk from the half pint until smooth add the vanilla beans and stir in.
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3
Heat the rest of the milk in a pan until it just reaches boiling point.
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4
Remove from the heat and add to the bowl whisking as you add.
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5
In a cup mix the cream and the cornstarch, add this to the custard.
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6
Give it a good whisk and transfer all of it back to the pan.
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7
Bring back up to the boil whisking or stirring all the time.
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8
When the custard starts to boil, lower the heat and still stirring simmer for 1-2 minutes until sufficiently thickened.
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9
Things can go wrong making your own custard, especially the first time.
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10
Here are some fixes: firstly - remove custard from heat before doing anything - What happens if my custard goes lumpy?
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11
You weren't stirring efficiently, get out your whisk and beat like there's no tomorrow!
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12
What if my custard is too thick?
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13
Add a little more milk - don't forget this is going inside a pudding so it needs to be fairly thick.
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14
What if my custard is too thin?
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15
Add another tablespoon of cornflour/starch to a tablespoon of cream mix together thoroughly then combine with the custard.
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16
What can I do if my custard has burnt on the bottom?
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17
Throw it away and soak the pan!
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18
Start again.
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19
Once custard is made leave to cool this can be made early in the day or even the day before.
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20
Place cling wrap into the pan directly on top of the custard ensuring it touches all over, this will stop a skin forming.
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21
Cool thoroughly before putting in the refrigerator
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22
I pick lots of apple's and blackberries and freeze them for jams, tarts, pies and puddings then I take it what I need.
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23
Yes I cut and freeze the apples intact with pips and all, because if I decide to make cider I need all those bits!
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24
Everything was washed thoroughly before freezing though.
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25
It did however make peeling and coring a bit of a chore.
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26
You can use freshly picked fruits about 1/2 pint of blackberries and and 1 1/2 pints of apples, eating or cooking doesn't matter which, just adjust the sugar.
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Place fruits in a pan and sprinkle with sugar.
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Cover pan and leave several hours for juices to come out
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29
When it's time to make your pudding, turn a low heat under the fruit and slowly bring to a simmer and simmer for 5 minutes.
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30
Whilst fruit is simmering, prepare the bowl by greasing well and cutting a small rectangle of greaseproof paper to fit in the bottom.
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31
Roll out pastry to fit with a small overhang.
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32
Add the fruit mixture.
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33
Spoon over the custard and sprinkle over the crumble topping to finish.
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34
Bake in an oven set at 180 degrees C for 30 minutes
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35
Remove from oven, trim any browned overhang and serve warm with cream or ice cream.
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36
leave it for at least half an hour before digging in so it doesn't all fall apart and you don't burn your mouth!
