- 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
- 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.