Ginger, coconut and pineapple crumble( serves 4 )

My bargain find at the market this month were pineapples. Super-ripe, sweet and perfumed. Frying the pineapple first in butter until it caramelises helps to develop even more pineapple flavour, then the ginger and coconut milk will form the delicious sauce. This crumble is ideal to bake in small individual ovenproof dishes or souffle-type moulds.
What to serve with it? I like a nice scoop of vanilla icecream slowly melting into the hot crumble topping, then there's the option of cold runny cream poured carefully round a hot, steamy crumble island; slightly sweetened whipped cream with a dash of vanilla or your favourite liqueur, a healthy dollop or two of natural thick Greek yoghurt or, if you really want to impress, try a jug of velvety smooth, homemade, real-egg custard. My recipe is at the bottom of the page.


1Pineapple
2 TbspButter
1 tspVanilla essence
2 piecesStar anise
4 piecesCrystallised ginger, finely chopped
¾ cupCoconut milkCoconut crumble100 gButter
160 gFlour
½ tspGround ginger
50 gSugar
80 gShredded coconut
1Lime, zested
+ add to shopping listDirections

1. Heat oven to 180C. Peel pineapple, cut into quarters, remove core then slice into small even pieces.
2. Melt butter in a large frying pan, add pineapple, vanilla and star anise. Cook on a high heat until pineapple begins to caramelise. Add ginger and coconut milk, allow to simmer gently for 10 minutes.
3. Dice butter then rub in flour and ginger using fingertips until it resembles breadcrumbs.
4. Stir through sugar, coconut and lime zest.
5. Spoon pineapple into a baking dish, sprinkle over coconut crumble mix and bake for 20-30 minutes until crumble topping is golden and fragrant.

Real egg custardBring 2 cups milk and 4 Tbsp cream to the boil. Whisk together 4 egg yolks, 1 tsp vanilla, 2 Tbsp caster sugar and 2 tsp cornflour. Pour hot liquid on to yolk mix and whisk well, return to the pan and whisk over a medium heat until custard thickens.