Ginger spice adds a freshness to the crumble of this wintery dessert, complimenting the sweetness of the pears.

Ingredients

• 1 x 825 g can Rhodes Quality Pear Halves in Syrup, drained and cut into smaller pieces
• 200 g (1 cup) brown sugar
• 100 g (1 cup) oats
• 100 g self-raising flour, sifted
• 1 ml salt
• 2.5 ml ground ginger
• 125 ml butter, cubed
• 30 ml (2 Tbsp.) Hinds Vanilla Custard Powder
• 45 ml (3 Tbsp.) sugar
• 500 ml (2 cups) milk, divided

Method

1. Place the chopped Rhodes Quality Pear Halves in the bottom of a pie dish.
2. Make the crumble by placing the brown sugar, oats, flour, salt and ginger in a bowl.
3. Rub the butter into the flour mixture until evenly incorporated.
4. Sprinkle the ginger crumble over the pears.
5. Bake the crumble in a preheated oven at 180°C for 25 – 30 minutes or until the crumble is golden and crisp.
6. In the meantime, prepare the custard.
7. Mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
8. Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened to a pouring consistency.
9. Serve the crumble warm with the prepared custard.