g (A little extra flour on standby is useful as sometimes a little more seems to need to be added to get the consistancy just right.)
g packet of plums (approx 10)
tbsp amaretto
g ground almonds
g egg yolks
ml double cream
g vanilla pod
g caster sugar
1
Step 1
Pre-heat the oven to180°C - 190°C.
2
Step 2
Dice the plums leaving the skin on and de-stone. Place in a pan with enough water to cover. Bring to the boil and simmer until they start to breakdown.
3
Step 3
Add the ground almonds and amaretto and reduce the mixture until syrupy.
4
Step 4
For the crumble topping, mix the butter and flour in a bowl by hand and gradually add the sugar to make breadcrumbs.
5
Step 5
To assemble, pour the stewed plums into a dish and top with the crumble, cook in the oven for 40 minutes.
6
Step 6
For the custard, separate the eggs and add 2 yolks to the cream, whisk together then place in a bowl over a bain-marie. Slice the vanilla pod and scrape out the seeds. Bring the egg and cream to a simmer and add the sugar and vanilla. Keep heating until thick but do not boil.
7
Step 7
Serve the crumble in individual dishes or spoon a generous spoonful onto a plate and serve with a jug of custard.
Ingredients
60 g unsalted butter (kept at room temperature)
120 g plain flour
60 g caster sugar
1 g (A little extra flour on standby is useful as sometimes a little more seems to need to be added to get the consistancy just right.)