Thank you so much for popping in. I made a German Plum Crumble a couple of days ago, because Dad loves it and we’re trying to help him put on a few pounds (not a problem I‘ve ever experienced!). Anyway, several of you wanted to know why I call it German crumble, so I thought I’d go back in time and dig out the step by step recipe blog I wrote out Christmas 2014! Nothing’s changed with the recipe – not even the bowl or the Le Creuset tray I bake it in! That’s quite comforting actually, that in this upside down world we are living in nowadays, there are a few things that just stay constant – my German plum crumble for one!!
It’s ironic to read back to Christmas 2014 and picture the scene too…
The turkey’s in the oven, The men have gone for a walk, Mum has been keeping me company in the kitchen, and my biggest issue this morning was trying to find something big enough to steam the broccoli in! So life is good, and even the broccoli found a home! So I have slipped out the back door up to my den, to chat to you and check that you’re ok. Haven’t had the right head on to make paper art, so how about I share one of my all time favourite and best dessert recipes with you? It is my spin on a German Plum cake, which Mum handed down to me. It is so simple and so delicious! Ready? All you need is 1/2 pound butter, 2 punnets of plums, about 10 heaped tablespoons of plain flour, about 8 heaped tablespoons of sugar, and a pinch of 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. (same sieve, same sugar pot)
Ta Daa!!!! (same apron)
Cut the salted butter up into little squares, (same knife!)
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?!? Secret ingredient coming up….
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. (They still do, make me breadcrumbs xxxxx)
Ok. Plums next. These plums were not edible. They were so hard and unripe. But believe you me, you can use ANY plums, old or new, and this cake tastes 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…
Coffee and honeycomb break required
Assistant Dave required to hoover up crumble on floor, so that I don’t traipse it all over the house later!
Looking good! (The crumble too!)
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 will easily be enough for 12 people. And tastes fantastic served with fresh cream. Ask the family!
So that’s the German plum crumble. Very very delicious. Hot and cold. What I found interesting was how I’m still using the exact same utensils and kitchen paraphernalia, and making it exactly the same. There’s a lot to be said for handing down traditions from Mother to Mother. I sure do appreciate the gifts my Mum had handed down to me, and the German cooking style.
What about YOUR Mum ? Did she share her recipes with you? Tell us, please do! I would love to try somebody else’s Mum’s favourite…
Have a great Sunday,
See you tomorrow in the SHAC SHAC. Bring water with you!! And don‘t forget to drink it!!