Sunday, October 10, 2010

Plum crumble

You do not need to pre-cook the plums in a plum crumble. Sprinkling them with sugar about an hour before you add the topping will help to soften them; and you could cook them in the oven for longer, at a lower heat, than you would a crumble with pre-cooked fruit. The plums I used were similar to Victorias, but larger.

Two of us ate the crumble in the picture. It would have served three.

12 plums, halved and stoned (not a job that you can carry out with precision - I used a small knife to work round the stone and prise it out)
2tsp caster sugar
75g plain flour
40g unsalted butter, cut into small pieces
1tbsp brown sugar


Lay the plums snugly in an oven dish, cut sides up. Sprinkle them with sugar, and set aside for a while.

Work the butter into the flour with your finger tips. (It's not worth getting out a food processor for this job. You can do it very quickly by hand, because you don't have to keep rubbing until every bit of butter has disappeared.) Stir in the sugar.

Tip the crumble mixture over the plums, and bake at gas mark 4/180C for about 40 minutes.

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