The Traditional English Restaurants of London

Beat the sugar and butter in a machine until the butter is smooth but do not over beat.

Add the eggs one at a time, followed by the flour and beat until it is all mixed together and comes away from the side of the bowl.

Chill for half an hour before use.

Apple and Pear:

Peel core and chop the apple into small cubes, put on a baking tray, add a little sugar and cover with tin foil, bake for 15 mins at 300f, the apple should be soft.

Do the same with the pears unless they are already soft in which case, you do not need to cook them.

Line a 4in round pastry case with sweet paste and blind bake it making sure the pastry is fully cooked all the way through.

Add the filling to the pastry cases and leave to one side.

Crumble Mix:

Chop the butter into small cubes, place the ingredients into a mixing bowl and beat until you get a bread crumb mixture.

Put the crumble mix over the fruit until slightly domed, place into the oven for 10 mins at 380F until golden brown on top.

Sauce Anglaise:

Boil the milk, cream and vanilla pod, meanwhile, mix the castor sugar and egg yolks together.

When milk and cream come to the boil, pour over the egg mixture, whisk in and return to the pan. Keep stirring until the custard coats the back of the spoon, remove from the stove and leave to cool.

Serve hot or cold.