BRITISH, SWEET TREATS & DESSERTS
RHUBARB, STRAWBERRY AND MALT CRUMBLE WITH MALT CUSTARD
- Timescale In A Hurry
- Serves 6-8
- Difficulty Simple
Sweet biscuity, malt brings a lovely balance to this lip-smacking rhubarb and strawberry crumble recipe. The Malt Custard adds bells and whistles to this British family favourite.
- Category: Sweet Treats
- Cuisine: British
Ingredients
THE STRAWBERRY & RHUBARB FILLING
400g Rhubarb, cut into 3cm batons
400g Strawberries, halved or quartered
40g Demerara Sugar,
THE MALT CRUMBLE TOP
125g Plain Flour,
60g Malt Powder (we used Horlicks Original)
35g Ground Almonds,
30g Rolled Porridge Oats,
170g Chilled Unsalted Butter, grated or diced
75g Demerara Sugar,
¼ tsp Salt
THE MALT CUSTARD
290ml Whole Milk,
3 Egg Yolks,
1 Vanilla Pod, split in half and seeds scraped out
2 tbsp Caster Sugar,
30g Malt Powder (we used Horlicks Original)
1 tsp Cornflour,
TO COOK
Butter to grease the baking dish
METHOD
THE RHUBARB STRAWBERRY & MALT CRUMBLE
- Preheat your oven to 200˚C (180˚C fan).
- Lightly grease a 30cm x 25cm baking dish or similar.
- Add the rhubarb, strawberries and sugar into the baking dish and toss together to ensure the fruit is evenly covered with sugar.
- Add all of the crumble ingredients into a large mixing bowl and using the tips of your fingers and thumbs, mix the ingredients together until reasonably lumpy but still well mixed. Transfer the crumble mixture to the freezer to chill for 10 minutes.
TIP – you want to have as cold hands as possible when doing this. Try washing your hands under cold water just before mixing to help stop the butter from melting.
- Scatter the chilled crumble mix over the top of the fruit, ensuring an even distribution. Transfer to the oven and bake for 40 minutes until golden. Leave to cool for 15 minutes before serving.
THE MALT CUSTARD
- Add the milk, vanilla pod and seeds into a medium-sized saucepan and bring to a very gentle simmer, stirring occasionally for 5 minutes. Do not let the milk boil. Remove from the heat.
- In a large, heat-proof mixing bowl, add the egg yolks, sugar, cornflour and malt powder and whisk together until smooth.
- Remove the vanilla pod from the hot milk and then ladle spoonfuls of the hot milk into the egg yolk mixture, whisking vigorously as you go until all of the milk is incorporated.
- Place a clean, dry saucepan over a very low heat and add the custard into the pan. Stirring continuously, heat the custard through until it thickens to the point that it coats the back of a wooden spoon. If you prefer your custard thicker, heat for longer.
- Transfer to a pouring jug and serve your warm malt custard with the rhubarb & strawberry malt crumble.
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