As we mentioned last week, not only is this fortnight the Olympic Games, but it's also British Food Fortnight. So as our Jamie magazine subscription has just arrived, packed full of deliciously tasty recipes, we thought we'd share a very British one with you.
As August-October is the ideal time to go out and scour the bushes near you for berries and brambles that can be used in your cooking, here's a classic that is really easy to make!
Bramble Crumble with Ginger Custard To make you'll need: -135g butter, cubed and softened, plus extra to grease and for the fruit -235g flour -115g sugar, plus extra for the fruit -450g cox's orange pippin apples, peeled, cored and quartered -300g brambles -juice of 1 lemon And for the custard: -450ml milk -150ml double cream -6 egg yolks -50g sugar -2 tsp powdered ginger -1tbsp cornflour
1. Preheat the oven to 180C/gas4 and grease a 30cm oval ovenproof dish.
2. To make the custard, pour the milk and cream into a saucepan over a medium heat. Whisk the egg yolks, sugar, powdered ginger and cornflour together in a bowl until smooth. As soon as the milk mixture starts to bubble around the edge, pour it into the egg yolk mix, whisking all the time. Return the lot to the saucepan and place back over a medium heat. Stir the custard gently with a spatula until it thickens, then pour it into a clean bowl, cover with clingfilm and put to one side.
3. Place the butter, flour and sugar in a large bowl and rub together with your finger tips until the mixture resembles coarse breadcrumbs.
4. Cut the apple quarters in half lengthways and place in a bowl with the brambles. Squeeze the lemon juice over the fruit, then gently toss everything together to coat.
5. Tip the fruit into the buttered dish, sprinkle with a few pinches of sugar and dot a few knobs of butter on top. Gently spoon the crumble mix over the fruit, letting it fall where it likes. The surface of the crumble should be rough, with little peaks and troughs, and ideally you should be able to see some fruit peeking through. Top with a few extra pinches of sugar. Bake in the oven for 35-40 minutes, or until the crumble is golden brown on top and the filling is bubbling up from underneath. To serve, reheat the custard if you need to, then serve the crumble in dessert bowls, with some generous dollops of thick ginger custard spooned over the top.
Subscribe and save on a Jamie magazine subscription today.
Posted by Annah Lansdown.