Any recipe that's "spiced" is a resounding yes from us throughout the winter, and this plum crumble will be high on your list of spiced foods to make
Crumble originates from Second World War rationing, when housewives couldn’t always count on having enough ingredients to make a full pie, but nowadays they’re a culinary celebration. This recipe incorporates a delicious ginger spiciness to complement sticky-sweet plums, for the perfect late-autumn dish.
• 1kg plums (12-14), stones removed and quartered
• 2tbsp brown sugar
• 1-2 pieces stem ginger, finely chopped
• ½ lemon, juiced
For the topping
• 300g plain flour
• 150g cold butter, cut into cubes
• 75g caster sugar
• 1tsp cinnamon
• 6 gingernut biscuits
1. Preheat the oven to 180°C, then lightly grease a pudding dish with butter and pile in the plums. Stir through the brown sugar, stem ginger and lemon juice over the top and pop them in the oven to give them a head-start while you make the crumble topping.
2. Sift the flour into a mixing bowl and then use your fingertips to rub in the butter to create a sand-like consistency. Stir in the caster sugar and cinnamon and then use your fingers to break up the gingernut biscuits to bean-sized pieces and then stir them into the topping.
3. Take the plums out of the oven, tip the crumble topping over them and return it to the oven for 25-30 minutes until the topping is golden and fragrant.
4. Serve with whipped cream and a splash of the ginger syrup (from the jar of stem ginger).
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