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Very English?

March 8, 2013

plum-crumble

No one ate the plums that were sitting enticingly  – or so I thought – on a pretty plate, so I had to cook them. There weren’t enough to make something sweet and I was tempted to put them into a savoury sauce – something vaguely oriental maybe. However, a trip to the Happy Apple was serendipitous and I returned with a bag of plums, much reduced in price. Plum crumble was on the cards.

I decided to make crumble with almonds as well as flour, butter and sugar –  a little extravagant, but I love almonds and I think they go well with plums.  plum-crumble1Chop enough plums to go in your crumble bowl and add 2oz sugar (or more if they are very tart).  Grind 3oz of almonds, with their skins on, and add them to 3 oz flour and 3 oz butter and 2oz soft brown sugar.  Rub it all together until it looks like breadcrumbs. Scatter over the plums and bake in a reasonably hot oven for about 40 minutes – until the fruit starts to bubble round the sides and the top is brown.  Serve with custard.plum-crumble2

“Very English” I told the Spanish boys.

“Hot” said the beloved, which turned out to be the more useful piece of information.

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