Blackcurrant and coffee crumble
120g (¾ cup) plain flour
80g (⅓ cup) unrefined cane sugar
100g (¾ cup) crushed walnuts
1 tbs instant coffee
80g (⅓ cup) cold salted butter, cubed
500g (5 cups) blackcurrants (fresh, frozen or tinned)
1 ½ tsp vanilla sugar
200 ml double (heavy) cream
2 tbs instant coffee
Preheat the oven to 200C. Put the flour, sugar, walnuts, coffee and butter into a bowl. Rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Chill.
If using fresh blackcurrants, rinse and dry them. Drain tinned blackcurrants or use frozen ones as they are.
Mix the blackcurrants with the vanilla sugar in a bowl. Arrange half the sweetened blackcurrants at the bottom of 6 ramekins, then pour the cream on top. Sprinkle with coffee and finish with a second layer of blackcurrants.
Sprinkle with the crumble. Bake in the oven for about 20 minutes, until the crumbles are golden.
Ideal serving temperature: cold.
Serve with whipped cream.