It's time for another cosy pudding recipe. I know my blog name is "Cooking in Cashmere" rather than Baking, but…. Often the weekday dinners are too hectic for me to take photos! I will work on this, however; I have a couple of recipes to try out and so look forward to those!
Today's recipe of choice is Nutty Plum Crumble. More cinnamon, more nuts, more sugar. Mmm!
It's based on Mary Berry's plum crumble - her book is the cookery bible in my house; she has great basic recipes that are sure to work, even for unpredictable things such as soufflés. So here's a little twist of my own to her brilliant recipe. Make sure you put in plenty of sugar with the plums, though; they tend to be a little bitter at this time of year so go with your instinct!
Prepare the plums.
Sprinkle with sugar (Alliteration again!)
Ready to bake.
For the filling
8 medium-sized plums
60 - 80g soft light brown or demerera sugar
1 tsp ground cinnamon
100g plain flour
1tsp baking powder
150g soft light brown or demerera sugar
50g chopped nuts - I used hazelnuts
1. Heat the oven to 180°C (350°F or Gas 4). Halve and stone the plums and place in a dish. Sprinkle over the sugar and the cinnamon.
2. Put the flour, oats and baking powder in a bowl. Add in the butter (chop it up to make it easier to rub in) and rub it in with your fingers until the mixture is like breadcrubs. Stir in the nuts and the sugar.
3. Pour the crumble topping evenly over the plums, making sure to cover every bit of fruit. Place in the oven for about 40 minutes, until golden and you can see the plum juices bubbling. Serve with vanilla ice cream or crème fraîche.
- Serves six -
- Serves six -