Thank you for popping in.
Remember I told you about our little shopping expedition last week? When I took Mum to Marks & Sparks for the first time since lockdown? Well, it being the first time I had been to a proper supermarket since March too, I think I got a little over exuberant, and bought way too much fresh fruit ! Way too much of everything really. Oooh Plums! Oooh Cherries! Oooh Mango! etc etc etc. 3 days later and I’m wondering how to eat it all. Was on the phone to Mum earlier, and she has clearly had the same dilemma, but is one step ahead of me. She had just taken her Pflaumenstreuselkuchen out of the oven. (Plum crumble cake). Good thinking batman! I thought.
I have already blogged this recipe years ago for you, one Christmas, but I dutifully took the photo step by step again, just in case. Made me laugh. When I did find the old blog, the pictures are pretty much identical, right down to the apron, the baking tray and the bowl!! Clearly a well rehearsed recipe!
So I have just used the original photos – much easier.
All you need is 1/2 pound butter, 2 punnets of plums, some plain flour, sugar salt Oh. And a secret ingredient….
Sieve and mix the flour and sugar in a bowl. How much? About 8 heaped tablespoons of flour and 6 tablespoons of sugar.
Look how short my hair was then !
Cut the salted butter up into little squares,
and drop the squares into the flour sugar mix. Hold one square back….
Most important: add a good pinch of salt to the mix. Eine Prise Salz as my Mum always reminds me…
Right. There’s no other way round this: off with the rings on your fingers! Put them in the cupboard out of the way, roll your sleeves up and start making your crumble. Just squish the butter lumps gently and coat them with the mix.
If you think its too oily, add some more flour and sugar. I did! Then I decided I’d added too much flour, so added more butter. It’s just like making a card really. You can add it but you can’t take it away!!!
Now use the butter paper to grease a large flat baking tray.
Make a base with some of the crumble mix. I know. I’m rubbish at weights and amounts. If I say not too much, or just a little of it, does that help?
Spread it out and flatten it with any floured flat thing you can find.
How you arrive at this is up to you. It’s YOUR creation!
See how much crumble is still left in the bowl? Loads!!!
Now for the magic ingredient… Quality Street??? Is she serious?!?
Aha! Bread Crumbs! Believe it or not, my Mum and Dad periodically give me tins of breadcrumbs. Isn’t that wonderful? I use them for breading cutlets, making this cake, all sorts! So sprinkle a thin layer of breadrumbs over the crumble mix. This will stop the juice from the plums make the base all soggy.
Ok. Plums next. Marks & Spencer Victoria Plums are divine (if you like plums) But believe you me, you can use ANY plums, old or new, and this cake will taste wonderful. Cut them in half, get rid of the stone,
and cut each half into 4 little crescent moons. I leave them all attached.
Lay them in rows on the breadcrumb/crumble base.
Only takes about half an hour tops to do the lot…
Assistant Dave required to hoover up crumble on floor, so that I don’t traipse it all over the house later!
Cover with the rest of the crumble. This is usually where you wish you hadn’t used so much for the base….
Half an hour in the middle of a hottish oven, about gas mark 6, or until it’s gold brown and bubbling.
Allow to get cold. Then it slices and lifts out of the tray in neat beautiful slabs. This tastes fantastic served with fresh cream and will easily be enough for 12 people. Or… 2 slices each for Dave and me per day for 3 days…
Diet? What diet? Plums are good for you!
Love and hugs