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Celebrate the arrival of gooseberry season by attempting Dominic Chapman's sublime gooseberry crumble recipe over the summer months. Make your own custard as Dominic suggests – cheats never prosper!
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Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until you have a mixture resembling fine breadcrumbs. Set aside
Place in the oven for approximately 20 minutes. The crumble should be golden brown and the filling should be bubbling when ready
7
Meanwhile, for the custard, combine the cream, milk and vanilla pod in a large pan and bring to the boil
350ml of double cream
350ml of full-fat milk
1 vanilla pod, split
8
Whisk together the egg yolks and sugar in a mixing bowl until smooth and pale. Once combined, gradually pour the cream mixture over the egg mixture, whisking continuously
Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.
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Gooseberry crumble
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