Plumble

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 beign able to get away with wintery puds like this fruity Plumble, to brighten up these grey days. 

plumble-2

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. 

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Plumble
Plumble - a plum crumble - is a comforting pud with a crisp oaty topping and cinnamon spiced gently stewed plums beneath. I love mine with creme fraîche but Hungry Hubby loves his with lashings of custard.
Servings: 4
Author: Just Jo
Ingredients
  • 5 ripe and juicy plums quartered and stoned
  • 1 tbsp soft brown sugar
  • 1/2 tsp ground cinnamon or half a stick of cinnamon
  • 1/4 tsp almond extract
For the crumble topping
  • 100 g self-raising flour
  • 50 g soft butter
  • 50 g caster sugar
  • 25 g ground almonds
  • 2-3 tbsp rolled oats
Instructions
  1. Place the plums in a medium saucepan along with the brown sugar and cinnamon. Add 2 tbsp water, stir well and bring to a simmer then put a lid on and cook until softened. The riper the plums, the faster this will happen. Do check every few minutes to see if you need a splash more water, especially if the plums aren't soft to begin with.
  2. When cooked, I like to slip off the skins of the plums but if you don't mind them, skip this step.
  3. Stir in the almond extract and scrape the fruit into a small ovenproof dish. I use an enamelware rectangular dish about 22cm long.
  4. Preheat the oven to 180˚C.
  5. Using a spatula, blend the soft butter into the flour then stir in the caster sugar, ground almonds and oats. Finish it off by hand, with light fluttery movements to form a porridge oats like mix. Pour over the stewed plums and bake for 25 minutes.
  6. When ready, the plumble will have fruity juices bubbling up through any gaps in the topping which will be lightly golden brown. Serve hot with a generous amount of creme fraîche or allow to cool and serve with lashings of hot custard.
Recipe Notes
It's really worth finding tasty plums which are very ripe for this - tasteless, cannonball-like ones will just be result in disappointment.
The plumble keeps well for a couple of days, covered in the fridge.
plumble

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By | 2017-06-17T16:46:13+00:00 July 9th, 2016|Categories: Fruit, Home Baking, Puddings|Tags: , , , , , , |12 Comments

12 Comments

  1. Becca @ Amuse Your Bouche 09/07/2016 at 14:29 - Reply

    I haven’t made a crumble in ages, but it’s my FAVOURITE – especially with custard (and cream!). This looks so amazing, you’ve totally inspired me!

    • Just Jo 09/07/2016 at 20:48 - Reply

      Ooo custard *and* cream, you naughty girl 😉 lol I totally get that though!

  2. Sarah 09/07/2016 at 14:49 - Reply

    Jo, this looks divine and takes me straight back to my childhood! I have visions of me eating this cold for breakfast… YUM. Pinning for later! p.s. I hope the weather warms up for you soon!x

    • Just Jo 09/07/2016 at 20:49 - Reply

      It is superb for breakfast! If the humidity would only break that would be just dandy for me!

  3. Lisa @ garlicandzest.com 09/07/2016 at 16:36 - Reply

    This sounds like a wonderful dessert! Love that custard, too! Over-the-top!

    • Just Jo 09/07/2016 at 20:50 - Reply

      I think Hungry Hubby would contemplate divorce if I didn’t bring out the custard for such puds in this house Lisa lol.

  4. Tara 09/07/2016 at 16:38 - Reply

    Love this Plumble! The plums sound amazing and that topping looks wonderful. Hope you have more of a summer soon before autumn rolls around.

  5. Such a cute name for this recipe! Where could I find caster sugar? I’ll look for it this afternoon.

    • Just Jo 09/07/2016 at 20:52 - Reply

      Hiya Mica. I think caster sugar goes by “superfine” sugar in America – I hope you can find it locally. It’s much finer, easier to melt in bakes. Us Brits use it almost exclusively for baking 🙂 xx

  6. I’m not a fan of hot weather at all, but the summer we’re having in the UK this year is even worse – it’s constantly so muggy!
    This plumble (can’t stop chuckling at that word btw!) looks like the perfect antidote though, I would happily stay curled up inside with a bit bowl of this!

    • Just Jo 09/07/2016 at 20:53 - Reply

      Urgh the humidity is just the worst – my hair constantly looks like Diana Ross/Monica in the Caribbean! And I chuckle at Plumble too, it’s such a cute name for a lovely comforting pud 🙂

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