Plum and Almond Crumble

Plums

This is a very happy “make it up as you go along” accidental recipe. Pursuing ideas for recipes for some friends who are on a gluten and wheat-free diet, I wanted to make a really tasty, guilty, no-holds barred sumptuous pudding. Something that just oozed “comfort” and “joy”.

Using some plums from our autumn crop, I was able to make a pudding (with a little help from my good friend Colin) that went down well with everyone.

The great thing about this pudding is that you can make the topping in any number of ways, and so I include a few variations in this recipe too.

Serves 8 (or 6 and one Alan! ;))

~#~

Ingredients

Fruit filling

  • Approx 20 Plums (2 punnets would do)
  • 125ml sherry or white wine
  • 150g Golden Caster Sugar
  • Chilli flakes
  • Pepper

Crumble topping

  • 200g ground almonds
  • 100g rice flour
  • 150g slightly salted butter
  • 150g Golden Caster Sugar

Method

Prepare the plums:

  • Stone and quarter the plums. Put in pan with the sherry and sugar.
  • Grind a small amount of pepper and sprinkle with a few chilli flakes.
  • Place on a low heat to simmer for about 10-15 minutes.

Make the crumble topping:

  • Carefully rub the butter and rice flour together, adding sugar until you have a nice crumbly texture. (Colin helped me for this part as I was dressed as a Vampiress and had very impractical nails on!).
  • Rub in the ground almonds, trying not to over-work the mix, or you’ll end up with something a little like marzipan.

Assemble the crumble:

  • Plop the plums into the bottom of an oven-proof dish. you want a good inch or two of plums lining the bottom.
  • Carefully sprinkle the crumble topping over the plum mixture, getting it nice and level. Don’ compact or press it down.
  • Sprinkle with a little more sugar for luck!

Bake in the oven at about 180°c for 25 minutes or until the crumble is nicely golden brown and you can see some of the juices bubbling up from the sides. Remove from oven and set aside for 5 minutes before serving.

Variations

Flapjack topping

Melt 125g butter with equivalent golden syrup. Remove from heat and stir in rolled oats until you have a slightly goop-y flapjack mix. Carefully spoon onto the plum mixture before cooking, as before.

Regular crumble

  • 300g flour
  • 150g slightly salted butter
  • 150g Golden Caster Sugar

Rub the butter into the flour until you have a fine crumb-y texture, and then rub in the sugar. Carefully spoon onto the plum mixture before cooking, as before.

Serve with

Custard! Clotted cream! Double cream! Boozy Christmas creams. Anything rich, and decadant! 🙂

Advertisements

One response to this post.

  1. Helped? HELPED? I’m not the commis chef you know 😉

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: