Plum’s the Word!

Plum’s the Word!

Hello there!

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!!

Love always

Barb xxx

31 thoughts on “Plum’s the Word!

  1. What a lovely woman you are, Barb. It never ceases to amaze me how you always come up with something interesting in your blog. I really miss the daily blogs at the moment but totally understand your commitments and it’s lovely to hear your beloved Dad is being well cared for and doing well…and looking forward to his favourite crumble to, no doubt! Sending warm wishes to him and your Mum too.
    You are very inspiring! Thank you for everything you do.
    The SHAC SHAC is wonderful – I enjoy it all…and Ragnar & Eric! 🐈 🐈
    Love to everyone, Linda x
    (Stay cool! 😎)

  2. Oh Wow, who’d have thought about breadcrumbs, what a wonderful recipe, my mouth is watering already. Will definately be using this one.
    Thanks Barbara and Barbs Mum. xx

  3. Thanks for the recipe, I am going to try it with Apricots. Never thought of using breadcrumbs and this is something I can do to use up the stale bread.
    I too miss the daily blogs but family commitments must come first. You work so hard for us and we appreciate all you do.
    The bijou stamps arrived yesterday. I have stamped them and the originals out and will spend the next few scorching days in the coolest room colouring to my hearts content. Still have a few gnomes to finish as well.
    Stay cool if you can, stay safe and hydrated.🍒

    1. Actually, that’s a great idea Cherry. I was thinking that I didn’t have enough plums, but I do have apricots in the fridge 🙂

      Thanks for the inspiration Barb.

      Take care everyone, it’s hot out there. See you in the SHAC tomorrow

      Claire x

  4. Please can we have a pic of the cut ‘slice’ so I can work out the proportions(although I have the same le creuset pan, there’s only 2 of us!) Do you have custard with it?
    Love the Jayne’s bijou frame which your wonderful staff fulfilled this week – they deserve ice-cream (or plum crumble)
    Maggie (Bendy Yorkite) – Bendy cat is shedding more fur than normal in this heat – how are your boys doing?

  5. Hope your dad continues to improve Barb. Well here goes, Mum made this throughout my childhood/teenage years, I make this frequently, the ingredients sound off-putting but everyone who has ever tried raves over it.

    One large onion peeled and chopped.
    Oil for frying
    approx 400 grm cooked chicken (breast, thigh, left over roast, not matter) cut into bite size chunks.
    1 two serving size tin of cream of tomato soup,(supermarket own brand works fine)
    Salt, pepper and paprika to taste, or not as you prefer.
    Heat the oil in a largish pan and stir in the onion, fry until softened and lightly coloured, stir in the tomato soup, bring up to the simmer and reduce a bit until thickened but still saucy. Season to taste, stir in the chicken pieces, bring back up to the simmer, check the chicken is hot and serve. Works with chips, pasta, french bread to dunk or garlic bread. Brilliant for hot day meals, caravan, camping or boat cooking. Salad on the side is good too.

    1. Now that‘s a recipe I can handle!! Definitely going to try it this week! Thank you so much !! I‘ll let you know how it goes xxx

  6. Yummmm, that looks & sounds really yummy. Like the twist of a bottom crumble layer with breadcrumbs so that it can be sliced rather than just scooped into a bowl. Need to sus out a GF alternative though.
    Off to check out the to see what Grace & the DT have lined up for us this week.
    Stay cool & see you in the SHAC tomorrow x

  7. Hello Barbara
    I learnt my limited cooking skills from my grandmother and auntie (my mother hated cooking!). My favourite from my Ba-Ba was coffee cornflake cake. A simple Victoria sponge sandwiched together with apricot jam and coffee butter icing (normal butter icing flavoured to taste with Camp coffee. The top also had the jam and butter icing but finished off with a layer of cornflakes.
    Roz xxx

    1. Sounds delicious Roz!! I will give it a go! Can I start with a M&S Victoria sponge though? Xxx😂

  8. That looks so delicious and I’m definitely going to try it. Slightly disappointed that it doesn’t contain Quality Street though :-).Glad to hear your Dad is improving. I’m sure he will enjoy every little bit x

  9. Im going to give that recipe a go later as I brought some plums back from Kent and they need using. I love Streusel on anything and having that layer with breadcrumbs sounds like a great idea. I always make breadcrumbs – I have a little handheld contraption from the 60s which I still use. I’m passing that tradition onto my granddaughters who love helping make a mess.

    Recipes my mum passed to me – Kärntner Käse Nudeln, (you May know these Barbara) Schnitzel (with the breadcrumbs). goulash, Reindling various soups and of course Apfelstrudel. Now I’m hungry!

    Got a table in the shade with loads of crafting goodies so that comes first 🥰. Or a dip in the hot tub set on cold.

    And a bonus – we are both negative today😊😊😊

    Have a great day all and stay cool. Thanks Barbara for the recipe!!!

  10. Looks lovely, reckon peaches/nectarines might work too if plums not to hand ! I remember reading about the breadcrumbs before and forgot LOL !! Can’t say I have any recipes like that but I always put a tin on baked beans in a shepherds pie (which is cottage really as it’s always beef!) like she did.

    Mum’s just tested positive this morning – dry throat and a cough her symptons and doesn’t feel to rough thankfully. My sis is monitoring her oxygen levels.

    We’re in Cornwall and have decided to drive back this evening to avoid the heat tomorrow. Plus point I’ll be in the shac if you are – if it’s too hot don’t come !!

    Have a good weekend and try to keep cool everyone xx

    1. I put baked beans in my cottage pie too, Jackie!! Cos my mum did! Funny how we hang on to cooking traditions isn’t it! x
      Debbie x

  11. That looks lovely. My Grandmother used to make a lovely cherry flan which was basically a sponge flan case filled with black cherries topped with meringue then popped into a hot oven to brown said meringue. The memories that brings back just writing about it. Hope everyone has a good day and see you in the Shac tomorrow xxx

  12. My mum’s lemon meringue pie was the legendary dessert in our family. When my nephew was a teenager he would ask for one for him and one for the rest of the family to share! I have adapted it as a lemon meringue cake layered sponge, meringue marscapone and lemon curd swirled together and topped with another layer of lemon sponge and meringue! It doesn’t travel well or I’d bring some for the retreat!!! I make it in the same blue bowls I had at university and that’s a long time ago!

  13. Oh my goodness, if I hadn’t been diagnosed with diabetes I’d have been all over that like a rash.

    I suppose I could make it without the sugar but it wouldn’t be the same.

    Salivating at the thought of a slice with cream.

    Mum used to do millionaires short bread. Lots of calories, her own Xmas mince pies and scones, but my favourite is my Mums Mums bread pudding. Thats one way to use up the stale bread, brown or white even rolls.

    Break the bread into chunks I find ripping it very satisfactory. Probably about half a loaf worth for a family. Soak in milk and water, adding enough to absorb into the bread but not to become too sloppy, and defo not dry, adding handfuls of dried fruit with or with out peel. I like sultanas as they aborb the moisture and become plump.

    Add a few heaped tea spoons of cinnamon, nutmeg and all spice. Or which ever you prefer the most. Brown or dark brown sugar, couple of table spoons, gives it a great colour, and a sprinkle for the top.

    Mix well, and leave to rest. Whilst you tidy up and heat the oven.

    Lastly once rested in the liquid for 30 mins, add 50gram of melted butter and mix well again with a spoon.
    Put in a greased deep baking dish, Pyrex is good. Cook for about 60 mins on about 100 fan electric, 4 gas. Check after about 30 mins should feel bouncy to the touch, the top will form a crispy crust and any fruit on top will catch if burning move down a shelf needs the full hour.

    Leave to cool and cut into squares. Or cut a slice and eat hot from the oven. Take care with the hot fruit.

    It shouldn’t crumble and be quiet solid and heavy.
    Delish and stoggy a good winter filler.

    My mother in law said it was like Scottish dumplin. She’d have some and fry it for breakfast. But I’ve never eaten it like that.
    Yum xx

    1. Will try this recipe. Mine has never tasted as good as that made by my Auntie Kath, hers was heavenly!!! C

  14. Ooh, now that does sound a bit of me as there is plenty of topping, and quite a lot of bottoming too!! Luke absolutely loves plums so I’ll deffo give it a try.
    My ‘signature’ dish is one I’ve been making for over 40 years – I call it ‘Lemon Crunch’:

    You will need :
    9-10″ easy release flan dish

    Lemon Crunch Ingredients

    For the Biscuit Base

    1 lge packet of plain digestive biscuits
    1tbsp caster sugar
    Butter for greasing flan dish
    120g hard butter for biscuit base
    1/2tsp ground ginger (optional)

    For the Topping

    4 unwaxed lemons
    1 tin of full cream condensed milk
    1 lge carton of double cream

    Heat oven to 170c fan

    Grease flan tin with butter
    Put 300g of biscuits into food processor and blitz till resembling fine breadcrumbs.
    Heat butter and sugar in a saucepan till sugar is dissolved. Take off heat.
    Add biscuit mixture to the melted butter and stir till thoroughly combined.
    Pour crumb mixture into flan tin and spread evenly using the back of a spoon.

    Bake on middle shelf of oven for 7mins (use a timer!)
    Remove from oven and allow to cool completely.

    Finely zest the rind from three of the lemons into a small clean bowl.
    In a separate bowl, juice the zested lemons and sieve.
    In a large bowl, add the condensed milk.
    Using the empty tin, fill with an equal amount of double cream and add to the bowl with the condensed milk.
    Mix thoroughly.
    Add the lemon zest only, and mix till combined.
    Slowly add the sieved lemon juice, a little at a time, while whisking at the same time. Keep adding the lemon juice till mixture thickens to the consistency of extra thick double cream.
    Pour onto cooled biscuit base and spread evenly, leaving small gap around edge. Decorate with lemon slices and chill in fridge for at least two hours. Enjoy!!!

    Deb’s x

  15. Your Dad will love this plum crumble you have made!
    And I always thought that the apple crumble my Mum often made was from the UK! It’s the same recepi only instead of plums she used apples.
    I made the apple crumble just 2 weeks ago.
    A recepi I got from my friend in Wetherby is a cheese onion flan but I didn’t make it for a long time due to moving house….still not ready and very busy.
    Sending prayers for your Dad and big hugs for you,Trijntje Huppel

  16. No recipe but strangely we were reminiscing this morning about hours spent grating blocks of salt to layer between sliced runner beans to eat during the winter months. We never had a freezer in those days but nothing was ever wasted!

  17. Wow all these recipes sound fabulous must write them down and give them a go xx Thank you Barbara for the fabulous plum recipe definitely going to do this one sounds delicious xx

  18. My Mum always made a ‘Chow Fan’ (not sure if that is the right spelling). Contents: left over cooked meat, bacon, sausage, (chopped), cooked rice and an egg or two. Cook the eggs first with a little butter in a frying pan, mix it as it cooks then add the rice and then the meats. Serve hot with soya sauce and sweet chilli sauce if you like. Good way of using left overs.

  19. I am so pleased to hear that your dad is getting on well and will be able to enjoy your plum crumble. I have the recipe from the first time you shared it and it is delicious. I too always keep a stock of breadcrumbs, both dried in the oven and fresh, which I keep in bags in the freezer. They come in handy for all sorts of dishes and when I made a giant sausage roll on Friday, I mixed some fresh ones with the sausage meat, which helped to keep it moist and stopped the puff pastry from having a soggy bottom. Maybe I should try some breadcrumbs myself today, with this heat! Stay cool and see you in the SHAC later. Take care. XX

  20. Thanks Barb and everyone for the delicious recipes. Hope your Dad is well Barb. Take care and stay safe and cool everyone. Bx

  21. Thank you Barbara for the lovely recipe. Do love the twist with the bread crumbs. Im going to try it with apples too as this is our new tradition at Christmas as my son loves apple crumble. Hard to imagine Christmas in this heat. Looking forward to the SHAC later. Stay cool and hydrated.x

  22. I smiled as soon as I saw the picture. It wasn’t that long ago that a lovely friend of ours delivered a colossal pile of rhubarb to our door. We love it but there’s only so much stewed rhubarb, rhubarb crumble & Rhubarb Ice cream (Nadia Hussein Rhubarb & custard ice cream sandwiches) that we can eat or freeze. I searched my mind for options & pondered if your German plum crumble recipe might work.
    Well, I can confirm that it works perfectly! I even made a double layered version which held together well & was utterly delicious. Even better, I found my small Remoska oven is perfect for cooking it, meaning no need for my big oven to go on!
    So thank you, once again, for your super recipe. Best wishes to your mum & dad, & could your dad eat a portion for me please, preferably with lots of cream!
    Take care & keep cool
    Alison xx

  23. I hope your dad enjoyed the crumble! I have the recipe so must have saved it from last time!! I did half quantity for 2 of us and it lasted 3 days! I have recipes for ‘Jill’s Pav’ -my SIL’s all in one pavlova which I often make, plus mum’s cheese straws and ginger snap biscuits (really messy but delicious). Mum was a good cook and I often use things as she did.

  24. Thank-you for the recipe again. Really got to try it. Will need to wait for the family to help eat it though. They soon answer the call though, never a problem. No, my mum did not like sharing a recipe, sadly I never got them off her until she passed away and I found her own cookery notes. I love to share, take it as flattery if someone asks for a copy. xx

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