The Hebridean Baker (Coinneach MacLeod), served up a delicious autumnal boozy drunken apple crumble with rum and gingerbread custard on this morning.

The ingredients for the filling are: 4 cooking apples, like Bramley (about 700g) , 25g sugar , ½ tsp ground cinnamon , Pinch of freshly ground nutmeg , 75ml spiced rum , Zest and juice of ½ a lemon and 3 eating apples, like Braeburn (about 400g).

For the crumble topping: 125g cold butter, diced , 200g plain flour , 125g light muscovado sugar , 30g rolled oats and 30g flaked almonds.

For the gingerbread custard: 4 egg yolks, 1 tbsp sugar, 1 heaped tsp cornflour, 300ml milk, 1 vanilla pod, 200ml double cream, ½ tsp ginger and 1 cinnamon stick.

See recipes by Coinneach in his book titled: The Hebridean Baker at Home: Flavours & Folklore from the Scottish Islands available from Amazon now.