Plum Crumble- Family Favourite Recipes

Crumbles are a simple family pudding which can be varied according to the fruits in season. At the moment, we have plums from our Victoria plum tree. We’ve filled the freezer and made jam. Here’s my favourite plum crumble, using a recipe that came from my grandmother.

BASIC CRUMBLE TOPPING

Ingredients:

225g (8oz) plain flour

150g (5oz) soft brown sugar

75g (3oz) butter

1 level teaspoon baking power

METHOD

Place all the ingredients in a food processor, or rub in with your fingertips, until combined.

You can freeze this mixture until needed, if required.

Sprinkle the mixture all over the fruit in a 1.75 litre (3 pint) pie dish, spreading it out with a fork.

Bake for 30-40 minutes or until the top is tinged with brown.

Oven temperature : 180C 350F gas mark 4

FRUIT SUGGESTIONS

Plum, Ginger and Almond : Add 1 teaspoon of powdered ginger to approx 900g plums cut in half with stones removed. Top the crumble mixture with a sprinkle of sliced almonds or chopped nuts. Take care not to burn the almonds.

Rhubarb and Ginger: 900g chopped rhubarb, 1 level teaspoon powdered ginger, 75g brown sugar.

Gooseberry: 900g fruit, topped and tailed. 6oz caster sugar.

Apple: 900g apples, 25g soft brown sugar, quarter teaspoon cloves, 1 level teaspoon ground cinnamon, 75g raisins. Cook all the ingredients in a saucepan until the apple is soft. Remove cloves and place apple mixture in a pie dish. Cover with the crumble topping.

Enjoy 😊

More fruit from the garden. Blueberries and blackberries. Can be added to apples for a delicious alternative crumble.

You might also like

https://bramblegarden.com/2017/08/22/peaches-and-plums-crumble-and-jam/

https://bramblegarden.com/2018/07/26/summer-fruit-harvest-and-making-garden-jam/

Recipes and Christmas present ideas from this week’s radio programme

Well, no one’s perfect. That’s what I’ve been trying to convince myself, after this week’s disastrous start to the gardeners’ phone-in programme. Last week I wrote about my battles with the studio head phones. This week- I am still searching for the right size headphones -when the programme starts. You can have a listen in and a chuckle. You’ll hear me riffling through the headphones in a panic- as presenter Ben Jackson starts without me! What I also learn quite quickly is the show must go on- even if you are feeling mortified. Luckily no one can see embarrassed, red faces on the radio.

Anyway, this week the recipe is Apple and Almond slice – and the Christmas present idea is a parcel of herbs to throw in the bath or hang in the shower. Here’s what you’ll need:

Herb Bath Parcel

Square of fine horticultural netting from any garden centre or Harrod Horticulture

Herbs from the garden: lavender, sage, rosemary, thyme, mint

Few calendula petals

Few sprigs of lavender

String or ribbon

Simply make a parcel with the herbs and calendula, tie tightly with string or ribbon. Tuck some lavender flowers into the ribbon at the front. Simple as that. The herb parcels can be hung under the taps on the bath, or shower, and will scent the water as it flows through. It makes a pretty present for not much money. And the scent is very soothing after a hard day spent in the garden. You can also use muslin instead of netting, but you won’t be able to see the calendula petals as well.

I added some borage flowers to the one I made today. I also discovered that it’s possible to sew the mesh to make larger herb pillows which could be used as pomanders for wardrobes.

Takes only minutes to make. Everything I do has to be quick and cheap to create. I’ve dried some scented pelargonium leaves and flowers to include in this one pictured below. The ribbon came from Georgie at Common Farm Flowers where I learned how to grow cut flowers and make door wreaths. I can highly recommend Georgie’s courses. They are fun and informative. I’m so grateful for all her advice and support over the past few years. It’s given me confidence to charge customers for my floral arrangements.

Let me know if you make any of these parcels, and what ingredients you put in to yours. It’s good to share ideas, isn’t it.

Apple and Almond Slice

180g Butter

140g golden caster sugar

1tspn vanilla extract

3 eggs

100g flaked or ground almonds

150g SR flour

1tpsn baking powder

80ml milk

4 small eating apples, chopped

Whizz all ingredients- apart from apples-together in a food processor. Put the cake mixture on top of the chopped apples. I used two silicone loaf tins from Lakeland. You can use a 20cm cake tin, greased and lined with parchment paper. Cook for 30 mins at 170c gas mark 3. Check half way through cooking, and put parchment paper on top to prevent burning. The cake is cooked when a knife comes out clean.

Suitable for afternoon tea and picnics. You can sprinkle the top with flaked almonds or icing sugar. It’s deliciously moist and tasty. A good use of apples from my orchard at home.

What recipes have you got to share to make the best use of the apple harvest? Do get in touch and let me know.

You can listen in to Radio Leicester’s gardeners’ phone-in on the i-player at http://www.bbc.co.uk/programmes/p05jmv5h Whizz the time round to 2.07.51 for the start of the programme. You can press the plus button in the centre of the dial if you want to go past the music. Don’t forget to laugh. We could all do with more laughter, and I don’t mind. Honestly. But next time, I shall be sat down in front of the microphone ready to go. I promise!