Sweet biscuity, malt brings a lovely balance to this lip-smacking rhubarb and strawberry crumble recipe. The Malt Custard adds bells and whistles to this British family favourite.
Total Time
0 min
Servings
8
Difficulty
Easy
Prep / Cook
0m / 0m
Oven Temp
200ยฐC
392ยฐF / Gas Mark 6
๐ Ingredients
The Malt Crumble Top
- โ 125 g Plain Flour
-
โ
60 g
Malt Powder we used Horlicks Original
-
โ
35 g
Almonds ground
-
โ
30 g
Porridge Oats rolled
-
โ
170 g
Butter Chilled unsalted, grated or diced
-
โ
75 g
Sugar Demerara
- โ 0.25 tsp Salt
The Malt Custard
-
โ
290 ml
Milk Whole
- โ 3 piece Egg Yolks
-
โ
1 piece
Vanilla Pod split in half and seeds scraped out
- โ 2 tbsp Caster Sugar
-
โ
30 g
Malt Powder we used Horlicks Original
- โ 1 tsp Cornflour
๐จโ๐ณ Instructions
1
Rhubarb-Strawberry and Malt Crumble
Preheat your oven to 200หC (180หC fan).
Preheat your oven to 200หC (180หC fan).
2
Rhubarb-Strawberry and Malt Crumble
Lightly grease a 30cm x 25cm baking dish or similar.
Lightly grease a 30cm x 25cm baking dish or similar.
3
Rhubarb-Strawberry and Malt Crumble
Add the rhubarb, strawberries and sugar into the baking dish and toss together to ensure the fruit is evenly covered with sugar.
Add the rhubarb, strawberries and sugar into the baking dish and toss together to ensure the fruit is evenly covered with sugar.
4
Rhubarb-Strawberry and Malt Crumble
Add all of the crumble ingredients into a large mixing bowl and using the tips of your fingers and thumbs, mix the ingredients together until reasonably lumpy but still well mixed. Transfer the crumble mixture to the freezer to chill for 10 minutes.
Add all of the crumble ingredients into a large mixing bowl and using the tips of your fingers and thumbs, mix the ingredients together until reasonably lumpy but still well mixed. Transfer the crumble mixture to the freezer to chill for 10 minutes.
You want to have as cold hands as possible when doing this. Try washing your hands under cold water just before mixing to help stop the butter from melting.
5
Rhubarb-Strawberry and Malt Crumble
Scatter the chilled crumble mix over the top of the fruit, ensuring an even distribution. Transfer to the oven and bake for 40 minutes until golden. Leave to cool for 15 minutes before serving.
Scatter the chilled crumble mix over the top of the fruit, ensuring an even distribution. Transfer to the oven and bake for 40 minutes until golden. Leave to cool for 15 minutes before serving.
6
The Malt Custard
Add the milk, vanilla pod and seeds into a medium-sized saucepan and bring to a very gentle simmer, stirring occasionally for 5 minutes. Do not let the milk boil. Remove from the heat.
Add the milk, vanilla pod and seeds into a medium-sized saucepan and bring to a very gentle simmer, stirring occasionally for 5 minutes. Do not let the milk boil. Remove from the heat.
7
The Malt Custard
In a large, heat-proof mixing bowl, add the egg yolks, sugar, cornflour and malt powder and whisk together until smooth.
In a large, heat-proof mixing bowl, add the egg yolks, sugar, cornflour and malt powder and whisk together until smooth.
8
The Malt Custard
Remove the vanilla pod from the hot milk and then ladle spoonfuls of the hot milk into the egg yolk mixture, whisking vigorously as you go until all of the milk is incorporated.
Remove the vanilla pod from the hot milk and then ladle spoonfuls of the hot milk into the egg yolk mixture, whisking vigorously as you go until all of the milk is incorporated.
9
The Malt Custard
Place a clean, dry saucepan over a very low heat and add the custard into the pan. Stirring continuously, heat the custard through until it thickens to the point that it coats the back of a wooden spoon. If you prefer your custard thicker, heat for longer.
Place a clean, dry saucepan over a very low heat and add the custard into the pan. Stirring continuously, heat the custard through until it thickens to the point that it coats the back of a wooden spoon. If you prefer your custard thicker, heat for longer.
10
The Malt Custard
Transfer to a pouring jug and serve your warm malt custard with the rhubarb & strawberry malt crumble.
Transfer to a pouring jug and serve your warm malt custard with the rhubarb & strawberry malt crumble.
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