Winter fruit crumble and whisky custard

Preheat the oven to 200C/180C fan/gas 6.

For the fruit crumble: combine the sliced fruits, sugar and cinnamon in a large ovenproof dish. Put the butter, flour, demerara sugar and oats in a large mixing bowl and rub together with your finger tips until the mixture looks like coarse breadcrumbs. Scatter the crumble over the fruit mixture in an even layer. Bake for 30-35 minutes or until the topping is golden and the fruit is tender.

For the custard: heat the milk and cream with the orange zest in a medium heavy-based saucepan and bring it just to a boil. Meanwhile beat the egg yolks and sugar together in a bowl until paler in colour. Stir the hot milk mixture into the eggs. Return this mixture to a clean heavy-based saucepan and slowly bring to a very gentle simmer, stirring constantly with a wooden spoon until the custard thickens and coats the back of the spoon. Take great care not to let the custard boil or it will curdle. Remove from the heat and stir in the whisky.

Serve the crumble warm with the whisky custard and a little icing sugar dusted over the top.