A seasonal crumble from Nigel Slater best served with some good double cream.
Ingredients
- 12 green cardamom pods
- 2 tsp ground cinnamon
- 1/2 tsp ground mace
- 3 tsp ground ginger
- 2 tsp mixed spice
- 750 g plums
- 50 g caster sugar
- 150 g plain flour
- 85 g butter
- 75 g light muscovado sugar
- 75 g ground almonds
Servings:
Instructions
- You need a round baking dish measuring approximately 22cm in diameter, lightly buttered.Set the oven at 180C/gas mark 4.
- Open the cardamom pods using a heavy weight, then extract the brown seeds from within. Crush the seeds to a powder in a spice mill or using a pestle and mortar. Mix the ground cardamom with the cinnamon, mace, ginger and mixed spice.
- Halve the plums and discard their stones. Toss the fruit and caster sugar together and pile into a buttered baking dish.
- Put the flour in a large mixing bowl. Cut the butter into small cubes and rub into the flour with your fingertips until it resembles fine breadcrumbs. Alternatively, blend in a food processor.
- Stir in the muscovado sugar, ground spices and almonds, then sprinkle lightly with a tbsp of water. Shake the bowl back and forth until you have crumbs of different sizes, then scatter over the fruit.
- Bake for about 50 minutes until deep golden brown and the fruit is bubbling through the crust. Serve with double cream.
Share this Recipe
Powered byWP Ultimate Recipe