My boyfriend’s dad gave me another bucket of apples….. which can only mean one thing. It’s crumble time! I thought a bit of hearty ginger would be a perfect addition.

• 3 apples
• 25g brown sugar
• Sprinkle of ground ginger
• Chopped up stem ginger

Slice up the apples and put into a suitable crumble dish. Mix the sugar and ginger into the sliced apples. Next, crumble topping!

• 100g butter
• 100g plain flour
• 1 tbsp cinnamon
• 25g caster sugar
• 25g oats

Rub the cold butter into the flour and cinnamon until they form breadcrumbs. Stir in the sugar and oats and spread onto the sugary apples. Pop in the oven for half an hour at 180°C.

  
Instead of returning to the natural GBBO baking position (demonstrated above) I decided to make a good old creme patisserie. 

• 250ml milk (semi-skimmed)
• 50g caster sugar
• 1 tsp vanilla essence
• 10g corn flour
• 3 egg yolks

Bring the milk and vanilla essence to the boil and remove from the heat. Whisk the egg yolks, sugar and corn flour in a separate bowl. Slowly add the milk to the eggs and whisk like mad. Pour back into the pan and bring to the boil constantly stirring. Lovely. 

Slop the creme pat onto your crumble and hit the sofa. Happy windy November evening indeed.