Apple Crumble and Custard
Arrange the apples thinly in a 3 pint pie dish, sprinkle with caster sugar, top with lemon rind.
For the topping, sieve the flour into a mixing bowl, cut up the margarine and rub it lightly into the flour with the tips of the fingers.
Mix in caster sugar, spoon the crumble mixture over the apples and press it down lightly.
Sprinkle the demerara sugar on top, place the dish on a baking tray and bake in the centre of the oven at 400 degrees F, Gas mark 6 for 45 minutes.
Heat up custard and pour over portioned crumble.
This recipe can also be substituted with pineapple rings or rhubarb.