So I had a lovely weekend away in Yorkshire with the boyfriend. We treated ourselves to a couple of lovely meals out, and lots of wine. Um, and a big hotel breakfast each morning. And a Mr Whippy ice cream on Saturday.
I’m trying to eat well again now that I’m home, but I don’t see that working tomorrow – who wants to eat healthily on their birthday? It’s one of the only days of the year that you can do exactly what you want, and eat exactly what you want – it’d be such a waste to not eat loads of cheese. But, I’ll be good again from Wednesday, I promise.
For now, here’s a dessert. You know, just to get the unhealthiness out of my system.
Remember how I discovered that chocolate and cinnamon is perhaps my least favourite combination of flavours ever? (what a disaster that recipe was) Well, I decided to be daring and try another new combination – plum and cinnamon. Surely fruit and cinnamon must be okay together, right?
Turns out they’re not just okay, they’re absolutely amazing. Fruit crumble has always been one of my favourite desserts, and I knew that plums would work really well, but the addition of the cinnamon really took this up a notch.
Plus, this dish is just so attractive – the colours really were this vivid. This would be a great dessert to serve up at a relaxed dinner party – you could make individual servings in ramekins if you want it to be slightly daintier. Personally though, I like the rustic feel of scooping a massive spoonful of crumble into someone’s bowl.
30g caster sugar
1tsp lemon juice
For the crumble topping:
30g caster sugar
30g plain flour
20g butter, cut into cubes
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Halve the plums and remove the stones. Cut each half into about three segments. Lay these in the bottom of a small ovenproof dish, and stir in 30g caster sugar and 1tsp lemon juice.
In a mixing bowl, combine the 30g sugar, flour, cinnamon and oats, and rub in the butter until the mixture resembles breadcrumbs.
Pour the crumble over the plums, and top with a little extra sugar and cinnamon if desired. Bake for 20 minutes, or until the topping is golden and the plum juice is bubbling up around the sides.