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.
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|
|A piece of cassia bark or a cinnamon stick|
|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.