This is a fantastic method for making a real classic pudding and adding some in season red berries makes it really light and fresh.

Cooking the fruit and the crumble mixture separate give you much more control on the cooking times. It also gives you a very crisp crumble topping.

Creme Brulee

Filling Ingredients

6                   Williams Pears, peeled and cut in cubes

1Ib ½           Mixed red fruits, strawberries, raspberries   blackberries

4 tbsp          Granulated sugar

1/2tsp          Lemon juice

1                    Cinnamon stick

Topping Ingredients

12 oz            Unsalted butter

12 oz            Caster sugar

12 oz           All-purpose

Pinch          Ground cinnamon


    1. Cook the pears with the granulated sugar cinnamon and lemon juice, until soft and remove from the heat.
    2. Add the red berries whilst the pears are still warm mix once. Set aside in the fridge.
    3. For the crumble add all of the ingredients together and run in with your finger tips, until it resembles bread crumbs.
    4. Then bake the mixture it in the oven 350˚F for 15 minutes on a tray, until it is golden and crisp. You should also give it a stir every now and then. (please note this crumble mix will not crisp up until it has cooled ) Cooking the crumble this way give you a much better finish, I find that if you cook the crumble on top of the fruit you always get a stodgy bit in the middle and the fruit ends up over cooked.
    5. To finish the dish place some of the fruit filling into the required dish and top with the cooked crumble mixture. As everything has been cooked already all you have to do is warm it up. 
    6. You can serve this with hot custard or vanilla ice-cream.


This recipe works just as well with non-dairy butter and gluten-free flour.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust