A Proper British Pudd – Plums, Cinnamon and Almonds

A Quick and Easy Supper Recipe for All the Family

I don’t have much of a sweet tooth, so I do have to make a conscious effort to offer something more than a Petit Filou to my daughter at the end of a meal. I am looking forward to stocking up our new freezer with some of these individual fruit filled puddings.

Plums, Cinnamon and Almonds

Plum and Cinnamon Crumble
Serves 6
Prep in 15 minutes, cooks in 30 minutes

Ingredients and suggested quantities:
2 x 400g punnets of seasonal plums
1 tsp cinnamon
1 heaped tbsp golden castor sugar
50g unsalted butter
2 heaped tbsp wholemeal flour
1 heaped tbsp soft brown sugar
1 heaped tbsp porridge oats
2 heaped tbsp flaked almonds

1. Pre-heat the oven to 200c
2. De-stone the plums and cut into quarters. Place into an oven proof dish and sprinkle the castor sugar and cinnamon over the top. Pour in a little water to not quite cover the bottom of the dish and chuck in the oven for 10 minutes to start to soften the plums
3. In a separate bowl lightly combine the butter and flour with your finger tips into a fine crumb, then add the brown sugar, oats and almond flakes
4. Remove the plums from the oven and cover with the crumble topping. Return to the oven for 20 minutes until the topping is golden and the plum juices are probably starting to escape around the edges

My daughter and I like vanilla ice cream on our crumble; my husband prefers pouring cream and plenty of it.


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