Recipes

PLUM AND WALNUT CRUMBLE

Ingredients

1 kg Victoria plums (or any, but I used English Victorias)
25g unsalted butter
2 tbsp demerara sugar

150g unsalted butter
250g self-raising flour
150g demerara sugar
100/150g shelled walnuts, roughly broken

20 cm pie dish

Method:

Halve and stone the plums and put them cut side up in the pie dish. There should be enough to cover it - squeezing in more won't hurt. Dot the 25g butter over them and sprinkle with 2 tbsp of demerara sugar. Bake uncovered for about 20 minutes until the plums' juices have started to run a little and the plums look tender.

For the crumble topping rub the butter into the flour and stir in sugar.

Sprinkle the walnuts over the cooked plum filling and cover with the crumble mixture. Cook for 25 minutes.

Serves 10.