A traditional British recipe from Jenny Linford’s ” The London Cookbook”. Victoria Plums, which come into season in late summer, are particularly delicious. Serve with cream or custard.
Ingredients
- 100 g cold butter diced
- 100 g dessertspoons plain flour
- 100 g ground hazelnuts
- 100 g demerara sugar
- 700 g ripe plums pitted and quartered
- cream or custard to serve
Servings:
Instructions
- Preheat the oven to Gas 5, 190 C, 175 Fan.
- In a mixing bowl rub the butter into the flour until the mixture resembles breadcrumbs, Mix in the ground hazelnuts and the sugar.
- Place the quartered plums in an ovenproof dish and spread over the hazelnut mixture, pressing down firmly.
- Bake for 30-45 minutes until golden then serve warm from the oven with cream or custard.
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