Layered custard and nut crumble

Serves 12 Cakes, Bread and Pastries

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Method

Preheat the oven to 150C/300F/ Gas 2. Grease a 23cm x 33cm baking dish with butter.

Combine all the syrup ingredients with 720ml water in a small saucepan. Bring to a simmer over a medium heat and simmer, stirring occasionally, until the sugar is dissolved. Place in the refrigerator to cool. The syrup will keep in an airtight container in the refrigerator for 2 weeks.

In a large saucepan, bring the milk to a simmer over a medium heat. Add the rose-water, orange blossom water, icing sugar, vanilla and mastic, if using. Slowly add the rice flour, whisking all the while. Cook until the pudding begins to thicken and a whisk leaves tracks in the mixture. Spread evenly on a baking tray to cool.

In a large bowl, combine the panko, standard breadcrumbs, walnuts and almonds. Add the melted butter, vanilla and cinnamon, working the mixture with your hands. Spread half of the breadcrumb mixture over the bottom of the prepared dish. Using a spatula, pack it down evenly and firmly. Spread the pudding mixture over the top, then spread the jam over the pudding. Sprinkle the remaining bread mixture on top of the jam and press it down.

Bake until the crust is golden brown. Pour 250ml of the syrup over the top and allow to cool for a few minutes. Cut into squares to serve. To store, cover the dish with cling film and place in the refrigerator for up to 1 week. It tastes equally good cold.