Ingredients
- 150g Fruit + 15g sugar
- 100g Flour + pinch salt
- 60g Sugar (for crumble topping)
- 80g Butter
- Cinnamon
- 1 Egg
- ⅓ pt (200ml) Milk
- Vanilla pod
- 1 tsp Cornflour
- ⅓ oz (8g) sugar (for custard)
Equipment
- Metal tray or children’s own.
- Heat resistant mixing bowl
- Chopping board
- Tea towel
- Dishcloth
- Small saucepan (no lid)
- Whisk
Method
Crumble
Preheat oven to 180c. Salt, flour, sugar mix. Add cubed butter and rub in so the mix resembles sand (tips of fingers not grabbing and pummelling the mix). Fruit in bowl sprinkled with sugar, flour and cinnamon – stir. Butter dish. Tip the sandy flour/butter/sugar mix on top. Bake 40-45 mins at 200c.
Custard
Warm milk with vanilla pod – bring up to boil but watch and take off to cool. Whisk just the egg yolk with cornflour and sugar. Put milk in jug and pour into cornflour mix in thin stream while mixing. Reheat to thicken in clean saucepan. Do not boil egg yolk at any point as this will give an eggy taste and potentially sweet scrambled egg!
Skills
- rubbing in method
- using egg to thicken milk into custard without turning it into sweet scrambled eggs