Monday, 2 October 2017

Black Doris Plum Crumble

Found a can of Black Doris Plum's hiding in the cupboard so being a wet, cold day first thing that sprung to mind was 'make crumble!'

Ingredients
serves 4
takes 30mins

  • 800g of canned Black Doris plums, drained, with juice reserved and pips removed
  • 50g butter, softened
  • 1 tbsp honey
  • 2 tbsp shredded coconut
  • Rind of ½ lemon, grated
  • 1 cup of mixed favourite crumble topping. My topping mix included: rolled oats, chopped hazelnuts, sesame seeds, linseeds, sunflower seeds, pumpkin seeds, shredded coconut, chopped dates, chopped walnuts, chopped almonds

Plum Sauce
  • Reserved juice from plums
  • Grated rind of ½ lemon
  • 1 tsp of tapioca or cornflour

Method
  1. Preheat the oven to 180 oC. Grease a medium-sized ovenproof dish.
  2. Half plums and place in the bottom of the dish.
  3. In a large bowl, place the butter, honey, coconut, lemon rind and your topping mix. Mix everything together with your fingers until the mixture forms chunky crumbs.
  4. Place the crumble topping over the fruit, and press to pack down the topping.
  5. Bake for 15-20 minutes until the topping is golden and crunchy.
  6. While the crumble is baking, make the plum sauce. Place the reserved plum juice and lemon rind into a medium saucepan, and place over a medium heat. Mix the tapioca or cornflour with a little plum juice from the saucepan. Stir to form a paste. Add the paste back into the saucepan and stir though. Heat the juice and cornflour mixture until it forms a thick, glossy sauce.
  7. Serve with custard, ice-cream or yoghurt. I used plain coconut yoghurt. Yum <3



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