Berry crumble with chocolate sauce & custard

Put a chocolatey twist on a classic fruit crumble with this recipe from Bake Off 2023 winner Matty Edgell – a great way to round off a weekend meal

Heat the oven to 200C/180C fan/gas 6. In a large bowl, rub the flour, granulated sugar, cinnamon and butter together using your fingertips to create a breadcrumb-like texture. Strain the berries through a sieve over a bowl, reserving the excess liquid (you should get around 75ml). Tip the berries, mixed spice, light brown soft sugar and cornflour into a baking dish roughly 25cm x 20cm and stir to combine. Sprinkle the crumble mixture on top and bake for 40-45 mins, or until golden-brown.
Meanwhile, make the custard by gently heating the milk and cream in a saucepan until simmering. In a separate bowl, whisk the egg yolks, sugar and vanilla until pale. Once the liquid is simmering, slowly pour it over the egg yolks, whisking constantly. Transfer back into the pan over a medium-low heat and whisk for around 4-5 mins until thickened.
To make the chocolate sauce, pour the reserved berry juice and cream into a saucepan and bring to a gentle simmer. Put the chocolate and butter in a bowl and pour the warmed cream mixture over. Leave to stand for 2 mins to let the chocolate melt before stirring to bring it together.
Once the crumble has baked, remove from the oven and leave to stand for 5 mins. Serve with a generous amount of custard and a drizzle of chocolate sauce.