Cinnamon Apple And Pear Crumble Cake With Custard

• For the cake:
• 1/2 (385g) can sliced apples, drained
• 1/2 (410g) can pear quarters, drained
• 180g caster sugar
• 180g butter
• 150g self raising flour
• 50g ground almonds
• 3 eggs
• 1-2 tbsp milk
• For the crumble:
• 60g caster sugar
• 90g butter
• 120g self raising flour
• 2 tsp cinnamon
• To serve:
• 1 425g can custard

1. 1. Preheat the oven 180C/ 350F/Gas5.
2. 2. Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well.
3. 3. Mix the rice pudding with the vanilla extract and divide between 4 ramekins.
4. 4. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto.
5. 5. Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling. How to serve: Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

cake, apples, pear quarters, caster sugar, butter, flour, ground almonds, eggs, milk, crumble, caster sugar, butter, flour, cinnamon, custard

Taken from www.epicurious.com/recipes/member/views/cinnamon-apple-and-pear-crumble-cake-with-custard-50182264 (may not work)