It's my BIRTHDAY! And, instead of a traditional cake, I present to you my latest food favourite.
You might say that I have a slightly obsessive personality. When I find a TV show I love I will watch old episodes over and over. When I hear a song I like I have been known to sing along on repeat for like an hour.
You might say that I have a slightly obsessive personality. When I find a TV show I love I will watch old episodes over and over. When I hear a song I like I have been known to sing along on repeat for like an hour.
So too, with cooking. I find a recipe that I just love, and
you better believe we’ll be eating it twice a week until my boyfriend begs for
variety. And that is what I have done here, so there’s a good few photos from
different forays into this crumble.
Individual version |
Heart shaped version |
Oval version |
This crumble is AMAZING. I always feel guilty when I buy
strawberries because it always seems like there’s a few bruised or hard ones
left over that I don’t want to eat and end up throwing out. In this recipe,
they are transformed into juicy, flavoursome bursts of summer. And the
crumble on top is so nice that I pretty much use double what was suggested by
the original recipe because, while fruit is nice, I am all about the crumble.
Never will you need to ditch those sad little strawbs again!
And again, I have Nigella to thank. She’s got my back.
This is a double whammy post, brought to you by my two fave
ladies, because the custard part is courtesy of Mary Berry.
She’s pretty much infallible, so of course she was the one I turned to when I wanted a classic, foolproof custard recipe. Custard from scratch isn’t so hard, it’s all about the heat. Keep it gentle, don’t let it boil!
Honestly, I’m not a principled person in general. But I have
my standards. And my standards basically consist of: don’t use premade custard.
There’s no excuse for the packet stuff when it’s so simple to whip up a fresh,
creamy batch of silky loveliness.