Needless to say when I arrived home from town one morning last week and found a bag of freshly picked plums hanging from my door I was more than chuffed. My good friend Lisa, kindly donated a whole bunch of plums that grows in her sister Gillian's neighbour's back yard. So Thank you Lisa. Thank you Gillian and of course thank you Gillian's neighbour!!!
I have never cooked with plums before, not even a tart tatin. I did want to cook/bake something with them for my guests in the Bed & Breakfast so I set about googling breakfast ideas with plums.
I stumbled across the BBC Good Food website and found this gem of a recipe http://www.bbcgoodfood.com/recipes/2952/plum-and-almond-crumble-slice
It turned out so well, I will do it regularly now, especially with raspberries or whatever else I have to hand. Its quiet a versatile recipe. I was so proud of the result I gave most of it away for guests, friends and family to try, which was a regret in the end as I only had one piece myself.
It is a three stage baking method so not a quickie cake; which I am used to. But the effort is definately worth it. I'll be making it again tomorrow that's for sure!
- 250g pack butter (this must be very cold)
- 225g caster sugar
- 300g ground almonds
- 140g plain flour, plus 25g
- 2 eggs
- 1 tsp cinnamon
- 1 tsp baking powder
- approx 6 plums, stoned and cut into sixths
- 50g flaked almonds
- Heat oven to 180 degrees.
- Butter and line a 20 x 30cm baking tin with baking paper.
- Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs.
- Spoon out half the mix into a bowl and set aside.
- Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon.
- Bake for 15-20 mins until golden. Leave to cool for 10 mins.
- To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping.
- Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
- Top with the plum pieces and a little extra caster sugar and cinnamon.
- Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds.
- Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.