Ingredients

• 100g/3½oz butter
• plus extra for greasing
• 100g/3½oz caster sugar
• 4 ready-made ginger biscuits
• 120g/4oz pistachio nuts
• 55g/2oz plain flour
• 200g/7oz frozen forest fruits
• 5 tbsp milk
• 5 tbsp double cream
• 1 free-range egg yolk
• 1 tbsp caster sugar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Grease an ovenproof dish with butter.
• Place the butter
• sugar
• ginger biscuits
• pistachios and flour into a food processor and pulse until the mixture resembles breadcrumbs.
• Place a layer of the frozen forest fruits into the base of the ovenproof dish and top with the crumble mixture.
• Transfer to the oven and bake for 10-15 minutes
• until the topping is crisp and golden.
• For the custard
• place the milk and cream into a saucepan over a medium heat and heat until steaming. Remove from the heat and allow to cool slightly.
• Whisk the egg yolk and sugar together in a bowl.
• Gradually pour the milk and cream mixture into the yolk and sugar
• whisking constantly.
• Return the custard mixture to the milk saucepan and simmer gently over a medium heat
• stirring constantly
• until the custard thickens and coats the back of a spoon.
• Strain the custard through a sieve into a jug.
• To serve
• spoon a portion of the crumble into a bowl and pour over some custard.