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Apple, bramble and custard bake

From The Peoples Cook Book (book slide)
Alan Air gives a truly inspirational twist to the good old apple and blackberry crumble, by cooking it with the custard already inside...

Apple, bramble and custard bake

Method

1. For the shortcrust pastry: sieve the flour and salt into a large mixing bowl, add the lard and butter and rub the fats into the flour until the mixture resembles fine breadcrumbs. Slowly add enough cold water to shape into a firm dough. Wrap in cling film and chill for 30 minutes.

2. For the filling: peel and core the apple and cut into small pieces. Put in a small saucepan along with the sugar and 1-2 tablespoons of water, cook over a low heat until the apple breaks down to a soft consistency.

3. Preheat the oven to 180C/gas 4.

4. Roll out the pastry on a floured surface and use to line a 30cm flan dish. Prick the base with a fork, line with baking parchment, fill with baking beans and bake blind for 15 minutes. Remove the parchment and baking beans and bake for a further 5 minutes until golden. Leave to cool for 10-15 minutes.

5. Spread the cooked apple over the pastry base and layer the blackberries on top.

6.For the custard: put all of the custard ingredients, except for the flour together in a large mixing bowl and whisk together. Sieve the flour over the surface and whisk again until fully incorporated.

7. For the crumble topping: rub the butter into the flour for the crumble topping until it resembles fine breadcrumbs, stir in the sugar.

8. Pour the custard over the fruit then sprinkle over the crumble mix and bake in the oven for 30 minutes, until golden brown. Leave to stand for 10 minutes before serving with cream