Plum Crumble cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16 squares
Ingredients
Crumble
- 7oz sugar
- 12oz plain flour
- 1 tsp baking powder
- Juice of 2 lemons and zest of one
- 7oz butter
- 1 egg, beaten
- 2oz rolled oats
- 3 tbs dessicated coconut
Filling
- 7oz sugar
- 12oz plain flour
- 1 tsp baking powder
- Juice of 2 lemons and zest of one
- 7oz butter
- 1 egg, beaten
- 2oz rolled oats
- 3 tbs dessicated coconut
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 1 lb plumbs, stoned and halved
- 3 oz demerara sugar
Method
- STEP 1Preheat oven to gas 6, 200C. Line and grease a 30x20cm tin. Rub the butter into the flour to form breadcrumbs then add the baking powder and sugar.
- STEP 2Add a pinch of salt to the lemon zest then add it to the flour mixture along with the egg. Tip half of this mixture into the prepared tin and press down firmly with the back of a spoon to form a base.
- STEP 3Stir in the oats and coconut to the remaining mixture.
- STEP 4Add the demerara sugar to the plums and add the cornflour, vanilla and lemon juice.
- STEP 5Spread this mixture evenly over the base then top with the remaining crumble.
- STEP 6Bake for 50-55 mins until the top is golden. Remove from the oven and leave to cool. Cut into squares once cold.
