By Tristan Hogg From the book Pieminister: A Pie for All Seasons

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.

For how many? Serves 10


  • 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.

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