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The Cookery Book

PUDDING

Spiced Plum and Almond Crumble with Rosemary Ice Cream

Spiced Plum and Almond Crumble with

Rosemary Ice Cream

 

Serves 4

Preparation: 10 mins

Cooking Time:  35 mins

 

This is a Guest Recipe from The Daily Mail Weekend Magazine and adapted well to using an alternative for sugar. 

 

I chose to serve this with Rosemary Ice Cream which can be found under Ice Creams and Sorbets.  

This ice cream has a stunning flavour and is a perfect accompaniment to this pudding.

 

This recipe is easy to make and a slightly different take on a crumble making best use of produce from the garden.

 

 

 

 

Ingredients

 

  • 10 plums, halved and stoned

  • 5 Bramley apples, peeled, cored and cut into chunks

  • 1 teaspoon ground ginger

  • A pinch of ground allspice

  • 2-3 tablespoons Maple Syrup or Coconut sugar to sweeten

  • one Star Anise

 

 

For the Crumble

 

  • 100g (3½ oz) ground almonds

  • 30g (1 oz) porridge oats

  • 30g (1 oz) Mixed dried fruit

  • 50g (1¾ oz) Palm or Coconut Sugar

  • 1 teaspoon Cinnamon

  • 75g (2¾ oz) chilled butter, cubed or coconut oil

  • 100g (3½ oz) flaked almonds

  • Serve with Custard, Cream or Ice Cream.

 

 

Method

 

  1. Preheat the oven to 200ËšC/Fan 180Ëš/Gas 6.
     

  2. Place the plum halves, skin side down in the base of a large heatproof dish with the apples.
     

  3. Sprinkle over the sugar or Maple Syrup together with the ginger, allspice and star anise.
     

  4. Place in the oven and roast for about 8-10 minutes.   The fruit should be softening but you don't want the plums to lose their shape as they can quickly disintegrate.
     

  5. Meanwhile, place the Ground Almonds, Porridge Oats, dried fruit, coconut sugar and cinnamon in a large bowl, mix together then add the butter.  
     

  6. Rub the mixture between your fingers until you have rough crumbs, then stir in the Flaked Almonds.
     

  7. Remove the fruit from the oven, sprinkle the almond mixture over the top.
     

  8. Return to the oven and bake for approximately 20 - 25 minutes or until the top is crisp and golden.   Watch that it doesn't burn, and if it is starting to get too dark, cover with foil.
     

  9. Serve with cream, custard or ice cream - we found that Rosemary Ice Cream was very good with this dish.

     

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