A recipe from ” Good Things to Eat” by Lucas Hollweg. He says that although not strictly a crumble, it is equally satisfying. The topping hardens into a delicious softly chewy layer on top of the fruit. Seve with cream or vanilla ice cream.
Ingredients
- 750 g plums halved, stones removed
- 2 balls stem ginger roughly chopped, plus 2 tbsps of syrup from the jar
- ¼ tsp ground cinnamon
- 150 g butter plus a knob extra
- 175 g demerara sugar
- 100 g porridge oats
- 125 g self raising flour
- 2 tbsp golden syrup
- 5 tbsp double cream
Servings:
Instructions
- Put the plums in a saucepan with the ginger and ginger syrup, plus the cinnamon and a knob of butter. Heat gently for a few minutes, until the plums have started to soften.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Put the plums in an ovenproof gratin dish (about 23 x 23cm/9 x 9 in and about 5–6cm/2–2½in deep), then sprinkle with 2 tablespoons of the sugar.
- In a bowl, mix together the oats, the remaining sugar and the flour. Melt the butter in a saucepan. Now add the golden syrup and cream and mix well. Tip onto the oat mixture and stir together.
- Spoon on top of the fruit, level out in a thin even layer about 1cm (½in) thick – try not to make it any thicker, or it may not cook through. Put in the oven and bake for 40–45 minutes, or until set and golden brown.
- Leave to stand for 10 minutes before eating so the top can set a little (this also prevents you from burning your tongue).
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