A seasonal crumble from Nigel Slater best served with some good double cream.
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.