Apple Crumble and Custard

Stewed apples: peel and core 5 or 6 large apples, (Granny Smiths or Braeburns work well) then cut them into small cubes. I stew them in the microwave by adding a couple of tablespoons of water and cooking in a covered glass casserole dish on high for several minutes, checking regularly and stirring to allow even cooking. You can equally easily cook them in a covered saucepan on the stove. When soft and pulpy, flavour to taste with sugar and cinnamon, or ground cloves.

Topping:

cup Gluten Free Cake and Biscuit mix (120g)

50g butter

1/3 to cup sugar, to taste

Rub the butter into the sugar and flour. If the texture is too oily, add a little more flour.

Spread over the top of the stewed fruit and cook for 20 to 30 minutes at 200C on fan bake if possible.

Custard:

2 egg yolks

4 Tbsp sugar

5 Tbsp Gluten Free Pikelet and Waffle mix

3 cups milk (preferably full cream)

Vanilla essence to taste.

Add about 1 Tbsp of the milk to egg yolks, Pikelet and Waffle mix and sugar, and stir until smooth. Gradually add more milk, stirring thoroughly after each addition, to ensure no lumps form.

Add the vanilla essence and the rest of the milk.

Cook over low heat until the custard thickens. Serve at once over the hot apple crumble.

You can make a mini-Pavlova with the left-over egg whites.