Oh, deary me, we really aren’t having much of a summer in England this year are we? Facebook and it’s On This Day daily reminders of posts from years gone by has been taunting me all week with my posts from July 2015 when it was 34˚C in Sheffield. 34˚C in Yorkshire!
Hungry Hubby and I were good for nothing as the Apple Chapel and it’s many beautiful stained glass windows as it effectively is turned into a giant greenhouse. The one positive of having days cool enough to wear a jumper at home and enough rain to keep me indoors in the sanctuary of my kitchen is being able to get away with wintery puds like this fruity Plumble, to brighten up these grey days.
In case you are wondering, Plumble is the fusion of the two words Plum and Crumble, and shh, don’t tell Hungry Hubby – I love it more than apple crumble (that is sacrilege to The Hungry One). Luckily, he absolutely loves this one although to be fair, he would love any sort of crumble pudding drenched in Bird’s custard!
I spice the plums with a little cinnamon and almond extract although you should wait until you find ripe, juicy and very fruity flavoured plums to make the most of this delicious dessert. Plus only very tender plums will have thin enough skin for me not to want to remove them when you’ve finished stewing the quartered fruits.
Hungry Hubs and I love a good thick layer of crumble topping but to lighten it, I use self-raising flour. A handful of oats lend their wholesome sweet fragrance and ground almonds bring sweet nuttiness and a little bite to the crumbly Plumble topping. Utter bliss when eaten hot with a cold, cold spoonful of creme fraîche to cut the sweetness but if you are #teamcustard like Hungry Hubby, then get your jug ready.
It really is wonderful the next day eaten cold but with hot custard (if you can bare not to eat the lot fresh from the oven!). It’s a golden ray of sunshine no matter the weather outside.