Plumble
This plum crumble, otherwise known as a plumble, is infused with spicy mulled wine. The ideal Christmas dessert, this sweet hails from the Pieminister cookbook.
Introduction
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.
Ingredients
| 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 |
Method
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
