Mulled wine and plums make an irresistible combination in a crumble. This is a great dish to have up your sleeve when friends or family come round with a bagful of ripe and juicy plums.
- 1 bottle of red wine
- 300 g soft brown sugar
- 6 cloves
- A piece of cassia bark or a cinnamon stick
- 2 star anise
- 10 allspice berries
- A thumb-sized piece of fresh ginger, roughly sliced
- 1 vanilla pod, slit open lengthwise
- 1.5kg plums, stoned and quartered
- For the crumble topping:
- 300 g plain fl our
- 200 g rolled oats
- 150 g caster sugar
- 250 g lightly salted butter, cut into cubes
Preheat the oven to 180°C/350°F/gas mark 4. Put the plums into a large pan and strain the red wine on to them, discarding the spices. Bring to a simmer, then cover and cook gently for about 10 minutes, until the plums just start to break up a little. Remove them with a slotted spoon and set aside. Boil the liquid until reduced by half again to make a sticky syrup.
For the crumble topping, put all the ingredients into a bowl and rub together with your fingertips until the mixture resembles large breadcrumbs.
Divide the plums between 10 cups (don’t use your best china!), pour about a tablespoon of syrup over each one and scatter over the crumble mixture. Place on a baking sheet and bake for 15–20 minutes, until lightly browned. Serve with ice cream or custard and any leftover plum juices.