(Written for the Minhall & Jones Food Blog)
Further to my hearty vegetable soup … the day didn’t improve weatherwise and so by evening I was climbing the walls with an inner yearning for comfort.
There was only one way forward - Fruit Crumble and Custard.
I always remember at primary school, our teacher Mrs. Francis would pin pictures from the Bible over the blackboard. They were huge so we could all see what was going on. I was usually sat at the back. Then she’d explain what it was all about.
I was always fascinated by anything to do with the Pharaohs. Especially since they were open to any advice on how to finesse budgeting and home economics (along with blood thirsty warfare and mummification.)
One such pictured showed the Pharoah listening to Joseph who counselled that during abundant years excess grain should be stored, which could then be used in the lean years. So preventing famine.
In a small way, the idea has stayed with me, and the freezer is chock full with containers of summer fruits, tomato passata and chopped vegetables. Waiting for their day of glory. My mother and grandmother did the same, only … nothing ever got used. Things stayed in the chest freezer for years, usually until it was no longer certain what it was, especially as the labels fell off.
So - Out comes a block of raspberries, blackberries, red currents and blueberries. Heat them up in a pan with a blob of cherry jam. In a separate pan, I sauteed some diced apple in some butter and some finely chopped ginger - about a teaspoon full. Add the apple mix to the mixed summer fruit and allow to simmer for a bit. Then turf into your baking dish.
For the crumble … 140g of plain flour, 70g of sugar and 70g of butter. Rub together with your fingers till crumbly. I usually place this mix in a thin layer in a baking dish and cook till it’s beginning to go light brown. Then, sprinkle over the fruit mix in the dish and cook for another ten minutes or so.
Leave to cook while you make the custard - 200ml of cream, 700ml of milk in a pan with 1 teaspoon of Vanilla Essence. In a bowl mix 100g of sugar with the yolks of four eggs and 3 tablespoons of Cornflour. Once the milky mix is warmed through, add it gently to the eggy mix, whisking all the time. Clean the saucepan, and pour the mixture back in and heat gently, stirring all the time till it’s nice and thick.
Photo © Rob Jones
Comfort in a dish.
RJ