The classic plum crumble recipe is given a sweet twist to make it even more perfect
- 8 ripe plums, halved, stone removed
- 4 tbsp maple syrup
- 50g butter, cut into pieces
- 50g plain flour
- 50g rolled oats
- 25g golden caster sugar
- ½ tsp ground cinnamon
- 25g flaked almond
MethodPlace the plum halves, skin side down, in the base of a large heatproof dish. Drizzle over half the maple syrup and roast for 10 mins.
- 5 eating apples
- zest 1 lemon, plus juice ½ lemon
- 100g golden caster sugar (use 1-2 tbsp less if using sweeter red gooseberries)
- 2 tsp cornflour
- 1kg gooseberry, topped and tailed
- cream, vanilla ice cream or custard, to serve
- 100g golden syrup
- 100g butter
- 100g demerara sugar
- 175g jumbo oats
- 175g plain flour
- 100g rolled oats
- 50g hazelnut, finely chopped
- First, make the topping. Heat oven to 160C/140C fan/gas 3. Melt the syrup and butter together in a small saucepan. Mix the dry ingredients, tip into the melted butter mixture, and stir through well. Scatter over a baking sheet and cook for 20 mins until golden, then fork through, turning, and cook for 5 mins more until all sides are crisping. Can now be cooled and kept in an airtight container for up to 3 days, or frozen in a food bag.
- Peel, core and chunkily dice the apples – throwing them into a big saucepan with the lemon juice as you go, to stop them browning. Stir in the sugar and cornflour. Gently cook until the apple is softening, but still with a bit of bite in the centre – if the sauce gets too thick and sticky, throw in a few goosberries and a splash of water to loosen. Stir in the remaining gooseberries and the lemon zest for 1-2 mins more until they are softening slightly but not collapsing. Can be chilled for up to 24 hrs, or frozen for up to 3 months.
- Heat oven to 160C/140C fan/gas 3. Tip the fruit into a baking dish and scatter the crumble mix on top. Bake for 15-20 mins until piping hot through. Serve with runny cream, vanilla ice cream or custard.
- 140g plain flour
- 50g ground almond
- 100g golden caster sugar
- 100g butter, chopped
- 25g flaked almond
- 85g golden caster sugar
- 1 heaped tbsp cornflour
- 450g strawberry, hulled and halved if large
- 450g rhubarb, cut into chunky lengths
- vanilla ice cream, to serve (optional)
- Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
- Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
- Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.
- 85g self-raising flour
- ¾ tsp ground mixed spice
- 140g shredded suet
- 85g fresh white breadcrumb
- 140g dark muscovado sugar
- 140g raisin
- 140g sultana
- 140g currant
- 25g mixed candied peel, chopped
- finely grated zest and juice of 1 small orange
- finely grated zest and juice of 1 small lemon
- 25g glacé cherry, chopped (optional)
- 1 small carrot, grated
- 3 tbsp sweet stout (we used Mackeson)
- 2 tsp black treacle
- brandy, to feed
- Stir the flour, spice, suet, breadcrumbs and sugar in a large bowl. Tip in the fruit, peel, cherries (if using) and carrot, then stir well to mix. Add the remaining ingredients and beat until thoroughly combined.
- Spoon the mixture into a buttered 1.2 litre pudding bowl (with a buttered disc of greaseproof paper in the bottom) and press down well, leaving room for the pudding to rise a little during steaming. Cover with a circle of buttered greaseproof paper, then cover with pudding cloth or foil and tie securely with string.
- Stand the bowl on an upturned saucer in a saucepan and half fill with boiling water. Cover tightly and steam for 8 hours, topping up the water as necessary. Leave to cool in the pan.
- Remove the pudding from the pan and discard the cloth or foil and paper. Then cover with fresh greaseproof paper and cloth. Store your pudding in a cool, dry place until required - you can feed it with a few tablespoons of brandy once in a while. Before serving, steam again for 2-3 hours.