Apple and Elderflower Fool with Oaty Crumble
2 medium Bramley apples
75g castor sugar
2 tablespoons elderflower cordial
Peel and quarter the apples. Chop and place in a pan with the cordial and sugar. Cook until soft then blend to a smooth puree.
Custard
3 egg yolks
75g castor sugar
10g plain flour
15g cornflour
250ml wholemilk
1 teaspoon vanilla extract
Whisk the yolks, sugar, corn flour and plain flour together. Scald the milk and vanilla and pour over yolk mixture and whisk. Return to pan and cook gently until thick, stirring all the time. Pour into a bowl and cover the surface with cling. Cool and chill.
250ml double cream
Whip the cream and fold in the apple puree and custard.
Pour into glasses. Sprinkle over some of the oaty crumble.
Oaty crumble
40g butter
40g honey
40g light brown sugar
35g dates, finely chopped
45g hazelnuts, chopped
1 teaspoon vanilla extract
Set oven to 160°c and line a tray with parchment paper.
Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool.
This is more crumble than you’ll need but will store in an airtight container for a couple of weeks.
