Come Dine with Me

Michelle Beare chooses a fruity, tangy crumble to end her dinner party on Come Dine With Me Cardiff

• 1 x 410g can mango slices, drained and syrup reserved (or like Michelle use 2 ripe mangos)
• 1 x 765g can unsweetened pineapple slices (or like Michelle use ½ large pineapple)
• 2 tbsp golden syrup
• 2 tbsp light soft brown sugar
• 375g plain flour
• 1 tsp baking powder
• A small pinch of sea salt
• 1½ tsp cinnamon
• 90g caster sugar
• 90g desiccated coconut
• 100g butter, cubed
• 75g cashew nuts, halved or roughly chopped

• 1 x 410g can mango slices, drained and syrup reserved (or like Michelle use 2 ripe mangos)
• 1 x 765g can unsweetened pineapple slices (or like Michelle use ½ large pineapple)
• 2 tbsp golden syrup
• 2 tbsp light soft brown sugar
• 375g plain flour
• 1 tsp baking powder
• A small pinch of sea salt
• 1½ tsp cinnamon
• 90g caster sugar
• 90g desiccated coconut
• 100g butter, cubed
• 75g cashew nuts, halved or roughly chopped

How to make pineapple and mango crumble

1. Preheat the oven to 180°C/gas mark 4. Slice the fruit and place in a buttered 18 x 23cm x 5cm ovenproof dish. Pour over 125ml of the reserved mango syrup, and mix in the golden syrup and sugar.

2. To make the crumble, place the flour, baking powder, salt and cinnamon in a processor and pulse to mix. Add the caster sugar and coconut, pulse again, then add the butter and pulse until the mixture resembles fine crumbs.

3. Cover the fruit with the crumble and finish with a scatter of cashews. Bake for 45 minutes until the crumble is golden and the syrup is bubbling through. Serve warm, rather than hot, with thick cream.

© Fabulous food by Lynn Bedford Hall, published by Struik Lifestyle *with minor amendments by Michelle.