Why You’ll Like It

• Rich & Silky – Made with egg yolks and cream for a decadent texture.
• Boozy Kick – Whisky adds warmth and depth (adjust to taste).
• Versatile – Drizzle over cakes, pies, or even enjoy it with breakfast French toast!
• Quick & Easy – Ready in minutes with simple ingredients.

Tips for the Perfect Custard

• Avoid Scrambled Eggs – Keep heat low and stir constantly.
• Best Whisky for Custard – Use a smooth Scotch like Glenfiddich or a smoky Islay for depth.
• Rescue Curdled Custard – Blend briefly with an immersion blender.

What You Need

Ingredients & Substitutions

Variations

• Orange zest – zest of a whole orange
• Texture –
  • For Richer Custard – (like your screenshot’s cream option): Replace 300ml milk with 300ml double cream (total: 300ml milk + 300ml cream).
  • For Lighter Custard – Use all milk (no cream) and reduce yolks to 3.  Otherwise use 2 whole eggs + 1 yolk or 3 whole eggs  (instead of 4 yolks) .
  • Thinner – Reduce cornflour to 1 tsp (like your screenshot version).
  • Thicker (e.g., for trifle) – Increase cornflour to 2 tbsp and cook 1–2 mins longer.
  • Sweetness – Prefer less sweet? Reduce sugar to 1 tbsp (12g). For desserts with tart fruit (rhubarb, blackberries), keep the original 2 tbsp.
  • Flavour – No vanilla pod? Use 1 tsp vanilla extract or infuse milk with citrus zest (lemon/orange).
  • Booze – Use Glengoyne or Macallan for a luxurous custard, Famous Grouse

Saving the Whisky Custard For Later

• Fridge: Keep in an airtight container for up to 3 days.
• Reheat Gently: Warm in a saucepan with a splash of milk, stirring often.
• Freezing: Not recommended (may separate).

How To Serve Scottish Whisky Sauce?

This creamy whisky custard is wonderfully versatile—think of it like a boozy version of lemon curd.

Traditional whisky custard isn’t a globally famous dish, but it has strong ties to Scottish and British cuisine and is is wonderfully versatile—think of it like a boozy version of lemon curd.  It can be served warm over

• Cranachan  (Scottish raspberry-oat-whisky dessert)

• Sticky toffee pudding,

• Apple pie,

• classic Bread and butter pudding

• or a shortcut version of Tipsy Laird—simple, elegant, and full of Scottish flavour (Layer the custard with fresh berries and crushed shortbread)

Feel free to drizzle over chocolate fondant, poached pears, pancakes, or even French toast for a luxurious touch.

Where It’s Known?

1. Scotland – Whisky custard is a classic accompaniment in upscale Scottish restaurants and gastropubs (e.g., served with desserts at The Ubiquitous Chip in Glasgow or The Scran & Scallie in Edinburgh).

2. British Fine Dining – Some UK chefs use it as a gourmet twist on traditional custard (e.g., Claire Macdonald’s recipes).

3. Whisky Tourism – Distilleries like Glengoyne or The Macallan sometimes feature it in tasting experiences.

Health Info

• Calories: 130kcal
• Sugar: 9.2g
• Sodium: 43.7mg
• Fat: 6g
• Carbohydrates: 10.9g
• Fiber: 0.2g
• Protein: 5.2g

Why You’ll Like It

• No baking required – Quick and foolproof.
•  Authentic Scottish flair – Whisky-infused cream & crunchy meringue.
•  Perfect for celebrations – Ideal for Burns Night, Hogmanay, or Christmas.

Tips for the Best Scotch Mist

• Whisky choice: A smooth Highland or Speyside Scotch (like Glenfiddich) works best—avoid smoky/peaty varieties.
• Make it ahead: Assemble without almonds/berries and refrigerate overnight.
• Non-alcoholic twist: Replace whisky with vanilla extract and a dash of orange zest.

What You Need

• Double cream – 450 ml (3/4 pint) double or whipping cream
• Scotch whisky – 4 tbsp whisky
• Meringues – 90 g (3 oz) meringues, coarsely crushed
• Almonds – 30 g (1 oz) flaked almonds, toasted

Variations

• 1 tbsp honey or icing sugar (to sweeten)
• Fresh raspberries or strawberries (optional, for garnish) 

Eton Mess Variation

For a fruity twist, replace the whisky with 4 tbsp brandy and fold 500g (1 lb) chopped strawberries into the cream mixture. Garnish with fresh strawberry halves and mint leaves instead of almonds. (Inspired by Mary Berry’s classic dessert variations.)

Cranachan Variation

For a fruity twist, replace the whisky with 4 tbsp brandy and fold 500g (1 lb) chopped strawberries into the cream mixture. Garnish with fresh strawberry halves and mint leaves instead of almonds. (Inspired by Mary Berry’s classic dessert variations.)

How to Make This No-Bake Scotch Whisky Dessert

1. Whip the Whisky Cream – In a large bowl, whip the double cream until soft peaks form. Gently fold in the whisky and honey/sugar—adjust to taste (more whisky for a stronger kick!).
2. Fold in the meringue – Crush the meringue nests into small chunks (not powder) and fold into the cream mix. Keep it light to maintain texture.
3. Layer & Chill – Spoon into individual glasses or a trifle dish. Cover and chill for 20+ mins (or up to 2 hours) to set slightly.
4. Garnish & Serve – Just before serving, scatter over toasted almonds and add fresh berries for a pop of colour.

Saving the Scotch Mist For Later

1. Refrigerator (Short-Term) –  Cover tightly with plastic wrap or an airtight lid. Keep chilled for up to 24 hours (meringue softens over time). Add garnishes (almonds, berries) only before serving to prevent sogginess.

2. Freezer (Not Recommended) – Avoid freezing—whipped cream separates and meringue turns rubbery.

3. Meal Prep Hack Store unassembled components separately – 

   • Whisky cream in a sealed container.

   • Crushed meringue in a ziplock bag (stays crisp).

   • Assemble last-minute for best texture.

Serving this Scotch Whisky Dessert

• Burns Night: Serve with buttery shortbread and a wee dram of whisky on the side.
• Christmas: Layer with spiced cranberry compote for a festive twist.
• Summer Dessert: Swap the whisky for limoncello and swirl in zesty lemon curd—I’d call this version “Scotch Warm Rays of Sunshine” rather than Scotch Mist!

Health Info

• Calories: 445kcal
• Sugar: 13.9g
• Sodium: 43.9mg
• Fat: 37.1g
• Carbohydrates: 15g
• Fiber: 0.5g
• Protein: 2.1g

Why You’ll Like It

• Classic with a Twist: This is a delightful modern spin on a traditional Scottish dessert. The Drambuie adds a sweet whisky liqueur kick, while the orange zest brightens the custard.
• Visual Appeal: The vibrant layers of jammy cake, fresh raspberries, creamy custard, and fluffy whipped cream make this a show-stopping dessert for holidays or gatherings.
• Customizable: Adjust the flavors with different liqueurs, fruit jams, or even a drizzle of honey for a unique twist.
• Make-Ahead Friendly: Perfect for entertaining, this dessert can be prepared in advance, saving you time on the day of your event.
• Kid and Adult Pleaser: Leave out the Drambuie for a family-friendly version, and watch everyone enjoy a nostalgic yet refined trifle.

For The Perfect Tipsy Laird Trifle

• Layer Precision: Carefully arrange the raspberries and cake slices for a visually appealing layered trifle when served.
• Firm Cake Layers: Freezing the cake briefly helps with slicing and ensures the jam doesn’t seep too much into the other layers.
• Whipped Cream Sweetness: Add a pinch of orange zest or a dash of vanilla extract to the whipped cream for extra flavor.
• Make Ahead: The trifle can be assembled up to 24 hours in advance. This allows the flavors to meld beautifully. Add the whipped cream and toppings just before serving.

What You Need

FOR THE CUSTARD

• Single Cream (1 1/4 cups): Provides a lighter base for the custard. Substitute with whipping cream for a richer texture.
• Whole Milk (1 1/4 cups): Adds creaminess and balance. Full-fat milk works best, but semi-skimmed can be used in a pinch.
• Granulated Sugar (5 tbsp or approx. 75g): Sweetens the custard. Adjust slightly if your raspberries or jam are particularly sweet.
• Salt (1/4 tsp): Enhances the flavor and balances the sweetness.
• Vanilla Bean (1/2 bean, split, seeds scraped): Offers a luxurious, aromatic flavour. Replace with 1/2 tsp high-quality vanilla extract if needed.
• Orange Zest (from 1 orange): Brighten the custard with a subtle citrus note. Grate fresh for the best results.
• Egg Yolks (4 large): Essential for thickening the custard and adding richness.
• Cornstarch (1 1/2 tbsp): Helps thicken the custard for a silky texture.
• Unsalted Butter (1/4 cup or approx. 60g, cubed): Adds creaminess and a glossy finish.

FOR THE TIPSY LAIRD TRIFLE

• Raspberries (300g, fresh or frozen): Add a tart, fruity layer. Frozen raspberries are convenient but thaw them before use. Reserve extra for decoration.
• Icing Sugar (1½ tbsp): Sweetens the raspberry layer and balances its tartness.
• Madeira Cake or Trifle Sponges (300g or 8 sponges): Acts as the base layer. You can substitute pound cake or even a plain sponge cake if necessary.
• Blackberry Jam (8 tbsp): Adds sweetness and a complementary flavour. Alternatives include seedless raspberry jam or bramble jelly.
• Drambuie Whisky Liqueur (5 tbsp): Gives the dessert its classic boozy twist. Substitute with orange juice for a non-alcoholic version.
• Orange Juice (from 1 large orange): Moistens the cake layers and enhances the citrus notes.

FOR THE TOPPING

• Double Cream (400ml): Whip this to create a luscious topping. You can use heavy cream if double cream isn’t available.
• Icing Sugar (1½ tbsp): Sweetens the whipped cream topping.
• Toasted Shortbread (optional): Crumbled over the top for a crunchy, buttery finish.
• Fresh Raspberries: For a decorative garnish.

Variations & Substitutions

• Cream Options: For a lighter custard, use half and half or single cream. For extra decadence, stick to whipping cream or heavy cream.
• Fruit Variations: If raspberries aren’t available, use strawberries, blackberries, or a mix of your favourite berries.
• Alcohol-Free Version: Swap Drambuie with orange juice or leave it out entirely.
• Jam Choices: Blackberry jam works well, but you can experiment with raspberry, bramble, or even marmalade for a tangy twist.
• Gluten-Free Option: Use gluten-free sponge cake or brownies in place of the Madeira cake.

Saving the Tipsy Laird for Later

• Storage: Cover the trifle tightly with plastic wrap or an airtight lid and store it in the refrigerator for up to 3 days. For longer storage, keep individual components separate.
• Freezing: While the custard and assembled trifle don’t freeze well, you can freeze the Madeira cake layers before assembling for up to 1 month. Wrap them tightly to prevent freezer burn.

Serving Tipsy Laird to a Crowd

Serving Tipsy Laird to a small crowd can be a bit tricky. Use a large spoon to scoop out portions, making sure everyone gets a bit of each layer. Remember, this trifle isn’t meant to hold its shape like a cake slice—its soft, fruit-filled base makes it wonderfully indulgent and perfectly imperfect for sharing.

For informal gatherings, the fun often lies in communal scooping, with guests diving in for seconds and dunking shortbread or biscuits into the luscious custard.

To elevate the experience, serve alongside oat biscuits, macaroons, or extra sponge slices. These additions not only provide delightful textures but also add a decorative and versatile touch to your dessert table.

Health Info

Why You’ll Like It

The Devonshire Apple Cake is a true comfort food, combining the tart sweetness of Bramley apples with the rich, buttery taste of the cake.

Besides loving apples, you should try it because:

• It’s perfect for cosy autumn and winter days.

• It can be enjoyed at room temperature, but served warm, it becomes super heartwarming.

• Plus, the crunchy sugar crust on top is simply irresistible.

Ready to bake now?

For the Perfect Devonshire Apple Cake

• Choose the Right Apples: Bramley apples are perfect for this recipe because they hold their shape and balance the sweetness of the cake with their tart flavor.

• Don’t Overmix: When combining the ingredients, mix just until combined to avoid a dense cake.

• Layering Tip: If you like, you can add sliced apples between layers of the apple mixture and maybe leave a layer for the top, sprinkled with sugar.

• Watch the Baking Time: Ovens can vary, so keep an eye on the cake. If it starts browning too quickly, cover it with foil.

• Cool Before Slicing: Let the cake cool slightly before cutting so that it can hold together.

What You Need

• 1 lb (450g) Bramley apples: Can be substituted with other tart apples like Granny Smith.

• 1/2 lb (225g) plain flour

• 4 oz (110g) butter: Unsalted is best, but salted can work in a pinch.

• 1 oz (30g) caster sugar for topping off: Demerara sugar can be used for a crunchy top.

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 2 eggs

Optional:

• Spices: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavour.

• Dried fruit: You can also mix raisins or chopped nuts in a handful for extra texture.

Saving The Apple Cake For Later

• Leftovers: Store any leftover Devonshire Apple Cake in an airtight container at room temperature for up to 3 days.
• Refrigerate: If you want to keep it longer, you can refrigerate it for up to a week.
• Freezing: This cake can freeze well and remains good for up to 3 months. When ready to eat, thaw the frozen cake in the fridge overnight and warm it in the oven or microwave.

Serving The Apple Cake

Serve the cake warm or at room temperature. This Devonshire apple cake is delightful on its own, but you can also pair it with some of Devon’s favourites:

• A dollop of clotted cream

• Custard

• A scoop of vanilla ice cream

• A nice cup of tea or hot coffee

Health Info

• Calories: 206kcal
• Sugar: 7.2g
• Sodium: 204mg
• Fat: 10.1g
• Carbohydrates: 25.9g
• Fiber: 1.6g
• Protein: 3.6g

Why You’ll Like It

You’ll love this blackberry and pear crumble for:

• its comforting blend of sweet, tart fruit and buttery, crisp topping.
• its simplicity. It’s easy to make, versatile, and perfect for any occasion. Freeze blackberries in summer to enjoy all year round.
• the beautiful pairing with homemade custard.

For The Perfect Blackberry Crumble

• What if fresh blackberries are out of season? The answer is simple: freeze them! Blackberries freeze incredibly well, allowing you to savor their juicy sweetness and create this delightful crumble any time of year. Here’s how to make the most of your summer blackberry haul and enjoy this dessert even in the depths of winter.

• How to Freeze Blackberries: Select fresh, ripe berries. Wash and dry thoroughly. Freeze them in a single layer on a baking sheet until solid. Transfer to freezer bags, remove air, and label. Use within 6-12 months for best quality.

What You Need

For the Crumble Topping:

• Butter – Unsalted butter, cubed and leave some extra for greasing. As a vegan alternative replace 1 portion of butter (4oz) with 3/4 (3oz) olive oil or coconut oil.
• Flour/Oats – Use plain flour or gluten-free flour if you have gluten intolerances. Alternatively, you can use 1/2 flour (3 1/4oz) and 1/2 rolled oats (3 1/4oz).
• Sugar – Use demerara sugar or normal sugar if you only have that in your pantry. If you don’t like it too sweet then use half of it (2oz). 

For the Filling:

• Pears/Apples – Use 5 ripe pears, peeled and left whole. You can also mix pears and apples and make this an apple, pear and blackberry crumble.
• Blackberries – Use 10½ oz of fresh or frozen blackberries. If you have a couple of raspberries you can use them to give the crumble a brighter red colour.
• Sugar –  Use  (5½ oz) caster sugar for the filling. Reduce this according to your taste especially if you love the tartness of the fruit. Optionally, can also replace the sugar with maple syrup, honey or apple sauce as follows:
  • Maple Syrup: Use ⅓ cup (about 80 ml) of maple syrup.
  • Honey: Use ⅓ cup (about 113 ml) of honey.
  • Apple Sauce: Use ½ cup (about 125 ml) of unsweetened apple sauce.

For the Custard:

• Egg yolks – you will need 4 free-range egg yolks
• Sugar – Use  1½ oz caster sugar
• Milk – You’ll need 2/3 cup of milk. Use plant-based milk like soy milk as a dairy alternative.
• Double cream – Use 2/3 cup double cream. As a vegan alternative use full-fat coconut milk or a similar amount of a store-bought vegan cream alternative.

Step-by-Step Guide to Making the Blackberry Crumble

1. Prepare the Crumble Topping:

• Start by preheating your oven to 180°C (350°F/Gas 4).
• Grease an ovenproof dish with a little butter.
• In a large bowl, combine the flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
• Stir in the demerara sugar until well mixed. Set the crumble topping aside while you prepare the filling.

2. Prepare the Filling:

• Place the whole, peeled pears in a saucepan, cover them with water, and add 50g (1¾ oz) of the caster sugar.
• Bring the water to a boil, then reduce the heat and simmer the pears for 10–12 minutes, or until they are tender. Drain and allow the pears to cool slightly before removing the cores and chopping the flesh.
• In the greased ovenproof dish, create a layer of the chopped pears, followed by a layer of blackberries. Sprinkle 2 tablespoons of the remaining caster sugar over the fruit.
• Repeat the layering process until all the pears, blackberries, and sugar have been used.

3. Assemble and Bake:

• Evenly spread the crumble topping over the layered fruit in the ovenproof dish.
• Place the dish in the preheated oven and bake for 20–25 minutes, or until the topping is golden-brown and the filling is bubbling at the edges.

Making the Perfect Custard

While your crumble is baking, take the time to prepare a rich and creamy custard to serve alongside it.

1. Whisk the Egg Yolks:

• In a bowl, whisk together the egg yolks and caster sugar until the mixture is thick and pale.

2. Heat the Milk and Cream:

• In a saucepan, combine the milk and double cream. Heat gently until the mixture reaches a boiling point.
• Gradually pour the hot milk and cream into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.

3. Thicken the Custard:

• Return the custard mixture to the saucepan and heat gently, stirring constantly, until it thickens enough to coat the back of a spoon. Be careful not to let it boil, as this can cause the custard to split.

Saving the Blackberry Crumble For Later

• Crumble: Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months; reheat at 180°C (350°F).
• Custard: Refrigerate for up to 4 days. Freeze for up to 2 months; thaw and reheat gently.

Serving Suggestions

Once your blackberry and pear crumble is baked to perfection, serve it warm with a generous drizzle of homemade custard. The combination of the crisp, buttery topping, the juicy, tart fruit, and the smooth, creamy custard is simply irresistible.

This crumble is also incredibly versatile. You can swap out the pears for apples, or use a mix of berries depending on what’s in season. And don’t forget, blackberries freeze well, so you can enjoy this dessert year-round.

Health Info

• Calories: 680.5kcal
• Sugar: 65.4g
• Sodium: 28.1mg
• Fat: 30.5g
• Carbohydrates: 96.9g
• Fiber: 6.7g
• Protein: 6.7g

More Crumble Recipes:

• Gooseberry and Blackcurrant Crumble
• Gooseberry and Rhubarb Crumble

Why You’ll Like It

• The taste of banana with caramel
• Digestive biscuit base
• Chill, no bake

For The Perfect Banoffee Pie

• The base and filling can be made up to a day ahead and kept in the fridge. Ideally, the pie should be assembled with the banana and cream on the day. However, it can be assembled a day in advance: as long as the banana is completely covered in the cream, it will not discolour.
• For a speedier dessert, use a tin of ready-made caramel (bear in mind this doesn’t set as firmly).

What You Need

Storing Banoffee Pie

• Leftovers – Store the assembled banoffee pie in an airtight container in the refrigerator for up to 2-3 days.
• Make Ahead – Make the banoffee pie (including bananas and cream) a day in advance, covering the bananas with cream to avoid discolouration.

Goes Well With

Health Info

• Calories: 599.5
• Sugar: 47.5
• Sodium: 206.2
• Fat: 36.1
• Carbohydrates: 62
• Fiber: 2.7
• Protein: 6.1

Why You’ll Like It

• It’s summery – Fresh gooseberry and blackcurrant ripen late spring up to early summer. 
• Sweet gooseberry contrasting the tart blackcurrant.
• Its vibrant RED colour makes it seem delicious before even tasting it.

For A Perfect Gooseberry Crumble

1. Seasonality: Enjoy gooseberries and blackcurrants at their peak during the summer months, typically from late June to early August in the Northern Hemisphere. While fresh berries may be less common in March, frozen options are available year-round.
2. Using Frozen Fruit: Frozen gooseberries and blackcurrants can be used in this recipe as a convenient alternative to fresh fruit. Incorporate the frozen fruit directly into the recipe without thawing. Adjust baking time slightly if necessary to ensure the crumble topping is golden brown and crispy. Consider increasing the amount of thickening agent to absorb excess moisture from the frozen fruit.

What You Need

Save Your Crumble for Later

• Leftovers – Store leftover crumble in an airtight container in the refrigerator for up to 3 days. You can eat cold, or reheat in the oven at 350°F (175°C) for 5-10 minutes until heated through.
• Make-Ahead – Prepare the fruit filling and crumble topping separately up to a day in advance. Store them in the refrigerator until ready to assemble and bake. Alternatively, you can assemble the crumble and freeze it unbaked. When ready to serve, bake directly from frozen, adding an extra 10-15 minutes to bake.

Goes Well With

Health Info

• Calories: 419.1kcal
• Sugar: 32.9g
• Sodium: 48.0mg
• Fat: 16.5g
• Carbohydrates: 66.6g
• Fiber: 4.5g
• Protein: 4.3g

Why You’ll Like It

• A dessert that stands out
• Rhubarb’s tartness marries the sweet gooseberries.
• Buttery crumble
• An early summer (June to July) dessert when rhubarb is still in season and gooseberries start getting ripe!

For the Perfect Rhubarb and Gooseberry Crumble

• Sweetness: If the gooseberries are not ripe enough, taste the fruit base and adjust the sugar accordingly.

• Topping: Don’t overwork the topping, especially if you’re using small-grained oats. The result should resemble coarse cornmeal.

What You Need

Ingredients for Gooseberry and Rhubarb Crumble

For the fruit base

• Rhubarb – (2½ cups / 300g) Fresh or frozen, either works perfectly for this recipe.
• Gooseberries – (2½ cups / 375g) While rhubarb pairs well with many fruits like apples and strawberries, gooseberries are ideal. If gooseberries are hard to find, you can substitute them with other fruits.
• Sugar – (¼ cup / 50g)Use light brown sugar or muscovado sugar.
• Spices
  • Ginger – (¼ tsp) Adds a unique flavour to the rhubarb. Use ground ginger as per the recipe, or try fresh ginger (1/2 to 1 cm) for the fruit base. For the topping, use ground ginger or omit it.
  • Salt – (⅛ tsp) It enhances the flavour of the recipe.
• Maple Syrup – Substitute with sugar or omit it if the fruit base is already sweet enough.

For the crumble topping

• Oats – (1 cup / 90g) Large rolled oats are preferable, but any oats will work. If you don’t like oats, substitute them with flour.
• Flour – (½ cup / 60g) Use plain flour. Feel free to substitute with gluten-free flour.
• Butter – (1 stick / 115g) Cold cubes of butter ensure a buttery, crispy crumble topping.
• Sugar – (⅓ cup / 65g) Use light brown sugar or muscovado sugar.
• Spices
  • Ginger – (¼ tsp) Adds a unique flavour to the rhubarb. Use ground ginger as per the recipe, or try fresh ginger (1/2 to 1 cm) for the fruit base. For the topping, use ground ginger or omit it.
  • Cinnamon – Essential for the topping. Like salt, it enhances the flavour of the recipe.

How to Make Gooseberry Crumble Step by Step

1. Prepare the Fruit Mixture

In a medium saucepan, combine rhubarb, sugar, maple syrup, and ¼ cup water. Bring to a boil, then reduce the heat and simmer for 5 minutes, or until the rhubarb is soft. Remove from heat and stir in gooseberries, ginger, and salt.

2. Make the Topping

In a bowl, mix oats, flour, and sugar. Add cubed butter and blend until the mixture resembles coarse cornmeal. Stir in cinnamon and ginger.

3. Assemble the Crumble

Transfer the fruit mixture into an ovenproof skillet, baking dish, or individual ramekins. Sprinkle the topping evenly over the fruit and press gently.

4. Bake & Serve

Preheat oven to 425°F (220°C). Place the crumble on a baking sheet and bake for 15 minutes. Reduce the temperature to 350°F (180°C) and bake for 10-15 minutes (fresh) or 35-45 minutes (frozen), until the fruit bubbles and the topping is golden brown. Serve warm with ice cream, whipped cream, or custard.

Storing Leftover Crumble

• Leftover crumble can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.

Things to Make with Rhubarb Crumble

More British Crumbles:

• Pear And Blackberry Crumble
• Gooseberry and Blackcurrant Crumble
• British Crumble Recipes: A Year-Round Fruit Dessert

Health Info

• Calories: 388.4
• Sugar: 19.8
• Sodium: 49.6
• Fat: 17.6
• Carbohydrates: 53.5
• Fiber: 6.7
• Protein: 6.7

Why You’ll Like It

• Timeless.
• Heavenly taste and charm.
• Soft sponge that melts in the mouth.

Angel Cake Preparation Tips

What You Need

Goes Well With

Health Info

• Calories: 660.9kcal
• Sugar: 72.9g
• Sodium: 485.6mg
• Fat: 23.2g
• Carbohydrates: 105.9g
• Fiber: 1.2g
• Protein: 8.1g