Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Plum crumble
Serves 6
Easy
Prep:
Cook:
Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums
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- 800g ripe cooking plumssuch as Victoria or dessert plums, halved and stoned
- 50g light brown sugar
- finely grated zest 1 orange
- 1 tsp ground cinnamon
- 1 tsp plain flour
For the crumble
- 250g plain flour
- 150g butter
- 80g caster sugar
- 80g demerara sugar
- 50g ground almonds
Nutrition: per serving
- kcal569
- fat26g
- saturates13.5g
- carbs77.2g
- sugars48g
- fibre5g
- protein6.8g
- salt0.4g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
step 2
Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
step 3
Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.
