Original recipe of the week: Green Tea and Ginger Crumble with Dark chocolate centre

Green tea has become more popular than ever over the last year. It’s full of antioxidants and weight loss properties, but this isn’t the only reason for its popularity – it’s utterly delicious too, great hot or cold, eaten in a cake or used to smoke fish or meat. Our Green Tea Crumble is to die for; we’ve even paired it with a yummy combination of chocolate and ginger to make it extra irresistible.

Serves:6

Prep time: 30 minutes

Cook time: 35 minutes

What you will need:

250g self-raising flour

300g butter

2 eggs and 2 egg yolks

1 tsp baking soda

3 tbsp green tea/Matcha powder

400g soft brown sugar

100g dark chocolate

175ml semi-skimmed milk

2 tbsp corn flour

3 tbsp pumpkin seeds

1 tbsp ground ginger

What you need to do:

1. Grease and line a large, rectangular baking tray and set aside. Preheat your oven to 200°C.

2. Melt 200g of butter, then in a large mixing bowl combine with 200g flour, baking soda, green tea, 200g sugar and two eggs.

3. In a medium-sized saucepan, heat the milk until just below boiling point. Meanwhile. whisk together two egg yolks, 2 tbsp flour and 2 tbsp corn flour.

4. When the milk is hot add in the chocolate and stir off the heat until melted.

5. Now add in the yolk and flour mix, and once combined, return to a gentle heat and stir continually until thickened, then remove from the heat and set aside.

6. Now you can make the last part of your cake: the crumble. In a large bowl combine the rest of the butter, flour, sugar, ginger and pumpkin seeds until you get a rough crumb. Now it’s time to start constructing your cake.

7. Spoon the cake mix onto the tray for your first layer, smooth over, then add the custard mix and top with the crumble.

8. Bake in the middle of the oven for about 35 minutes, or until the crumble is golden.

Best enjoyed hot, or great cool with a cup of tea.

Bethany Stone