Recipes>Plum Recipes
Plumble
by Tristan Hogg from Pieminister: A Pie for All Seasons
Easy
Serves 10
This plum crumble, otherwise known as a plumble, is infused with spicy mulled wine. The ideal Christmas dessert, this sweet hails from the Pieminister cookbook.
Discover more delicious Plum recipes
From jewelled jams to autumnal bakes
From the book
Pieminister: A Pie for All Seasons
Tristan Hogg, Jon Simon
Buy From
Introduction
Mulled wine and plums make an irresistible combination in a crumble. This is a great dish to have up your sleeve when friends or family come round with a bagful of ripe and juicy plums.
Tags
Ingredients
| 1 | bottle of red wine |
|---|---|
| 300 g | soft brown sugar |
| 6 | cloves |
| A piece of cassia bark or a cinnamon stick | |
| 2 | star anise |
| 10 | allspice berries |
| A thumb-sized piece of fresh ginger, roughly sliced | |
| 1 | vanilla pod, slit open lengthwise |
| 1.5kg plums, stoned and quartered | |
| For the crumble topping: | |
| 300 g | plain fl our |
| 200 g | rolled oats |
| 150 g | caster sugar |
| 250 g | lightly salted butter, cut into cubes |
Method
Preheat the oven to 180°C/350°F/gas mark 4. Put the plums into a large pan and strain the red wine on to them, discarding the spices. Bring to a simmer, then cover and cook gently for about 10 minutes, until the plums just start to break up a little. Remove them with a slotted spoon and set aside. Boil the liquid until reduced by half again to make a sticky syrup.
For the crumble topping, put all the ingredients into a bowl and rub together with your fingertips until the mixture resembles large breadcrumbs.
Divide the plums between 10 cups (don’t use your best china!), pour about a tablespoon of syrup over each one and scatter over the crumble mixture. Place on a baking sheet and bake for 15–20 minutes, until lightly browned. Serve with ice cream or custard and any leftover plum juices.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Plum Recipes
View all
Meliz Berg’s Spiced Fruit Baklava Crumble
by Meliz Berg from Dinner Tonight
Amaretto Roasted Plums, Nectarines and Peaches with Pistachio Granola
by Rukmini Iyer from The Roasting Tin Around The World
More Pudding Recipes
View all
James Martin’s White Chocolate and Whisky Croissant Butter Pudding
by James Martin from James Martin’s Saturday Morning Cookbook
Mary Berry’s Wonderful Apple and Almond Cake
by Mary Berry from Mary 90: My Very Best Recipes
More Tristan Hogg recipes
View all
Easter Lamb Pie
by Tristan Hogg, Jon Simon from Pieminister: A Pie for All Seasons
Sausage, Cider & Potato Pie
by Tristan Hogg, Jon Simon from Pieminister: A Pie for All Seasons
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
