Step 1

Preheat the oven to 200°C/gas mark 6

Step 2

Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until you have a mixture resembling fine breadcrumbs. Set aside

Step 3

Dice the butter and rub into the flour and sugar mixture until it resembles coarse breadcrumbs, taking care not to make the crumbs too fine

Step 4

Add the flaked almonds, nibbed hazelnuts and nutmeg and mix together. Reserve in the fridge until required

Step 5

Top, tail and wash the gooseberries. Place the gooseberries, sugar, lemon juice and cinnamon in an ovenproof dish and cover with crumble mix

Step 6

Place in the oven for approximately 20 minutes. The crumble should be golden brown and the filling should be bubbling when ready

Step 7

Meanwhile, for the custard, combine the cream, milk and vanilla pod in a large pan and bring to the boil

Step 8

Whisk together the egg yolks and sugar in a mixing bowl until smooth and pale. Once combined, gradually pour the cream mixture over the egg mixture, whisking continuously

Step 9

Return to the heat and bring to 82°C, stirring continuously until thickened and smooth

Step 10

Pass through a sieve into a jug and serve alongside the gooseberry crumble