Plum Crum

I bought a punnet of plums as part of Lidl's special weekend offers last week.  I had managed to eat 2/5th of the punnet with roughly 600g remaining.  They weren't that great.  Edible but not really  sweet enough to want to eat a lot of them.  I sadly finished the last batch of freezer pear crumble (from last year and I wasn't ill!) so wanted to make some more.

Googled plum crumble and found 2 recipes I liked the sound of so used:
http://www.bbcgoodfood.com/ to prepare my plums and http://www.theguardian.com Nigel Slater's oat crumble topping.

Ingredients:

Fruit base
600g plums (weighed first, then washed, halved and stoned)
50g golden granulated sugar
1tsp cinnamon (a tame tsp, not heaped)
1tsp plain flour (slightly more than the cinnamon)
3 dsp of water (or 2tbsp of water) 

For the crumble topping:
150g plain flour
80g butter (unsalted)
50g ground almonds (I pestle and mortared some flaked almonds)
70g golden granulated sugar
75g porridge oats with wheatbran

Method:

1. Arrange plums in a ovenproof dish.  The recipes didn't say how to arrange, skin side up or down?  I thought skin down would be better so the crumble would have a flat surface to sit on top.
I weighed the sugar in a jar and added the cinnamon and flour and shook it up.  With a spoon, I gently sprinkled the mixture on top.  Then I put some water in a bowl and sprinkled the water on top.

2. Rub the butter and the flour together with your fingertips to resemble breadcrumbs.

 

3. Switch on oven 200 C.  I put on my oven just before I ground up my flaked almonds with the pestle and mortar.

 

TL: "Breadcrumbs" TR: Oats
BL Sugar BR: Ground almonds

4. Mix up the crumble ingredients and sprinkle on top of the plums until they are covered.  Bake for 30-40mins until golden brown.

 

 

 

 

I could smell burning at the 25min mark.  I have a fan oven so will turn it down a notch next time.  It tasted fine but just keep checking on it! After the 25mins, I turned my oven down 30 degrees and baked it a bit longer.  Then I totally switched off and let it bake in the residual heat.

 

Serve with custard!  It's got to be custard!

This Alpro stuff tastes better than that Ambrosia stuff!

 



Makes 6 generous portions or 8 sensible portions.  I froze them individually.

 

Review:

Plums were quite tart.  It was nice.  I wouldn't put more sugar in as the custard is sweet enough.  I will veganise it next time by using Pure sunflower spread.  It felt like there was more crumble to fruit ratio but then again I didn't have the quantities the recipe required (or a big enough dish!)  I liked the pink/purple colour.  You could pretend it was rhubarb crumble as it has that sour quality.  I might be braver with the cinnamon next time. 



Banana Breakfast Bars

I've been meaning to blog this recipe.  My initial delay was in fine-tuning the recipe.  Many revisions and perfectly fine breakfast bars later, I still haven't uploaded the recipe.  My excuse this time was waiting to use the PC as I have only blogged on that.  Writing this on the laptop is rather free-flowing typing wise, not sure what the hold up was?

I used a basic flapjack recipe and hacked it to death!  I read about using bananas to make flapjacks healthier by reducing the fat content.  This also adds to the sweetness so sugar/syrup can be reduced accordingly.  The sunflower seeds give it a lovely toasted nutty flavour and it looks beautiful.  As if that wasn't enough, this is Vegan and gluten free!  You'll never have to throw overripe bananas away!

Ingredients:

70g corn oil (or 60ml)
60g sugar
3 dsp golden syrup  (I don't have a tablespoon!  Otherwise 2 TBSP!)
200g porridge oats
2 ripe medium bananas (about 220g - 270g gross)
a pinch of salt
50g soaked sultanas
30g sunflower seeds

Method:

1. Gently heat oil in large saucepan and sprinkle sugar in, add syrup. It should dissolve.

 

2. Turn off heat and pour in porridge oats (it will look very dry but don't worry!). Mash banana and add to porridge.  TIP: If you want to add a flavour e.g. mixed spice or cinnamon, add a tsp to the mashed banana.

 

 

 

3. Strain sultanas and add to mix. Place in tin.  I use a non-stick baking tin lined with baking paper. Lightly oil the sides of the tin.

 

 

4. Sprinkle evenly 30g sunflower seeds. I start edges first as I don't want them neglected. Lightly press in seeds.

 

5. Cut foil to cover the tin, it should be slightly smaller and squash down so there is thin layer of air but not touching

 

Fan oven 200 C for 20mins, then 5mins without the foil at 180 C, this is to brown the seeds.
I tend to switch oven off, have a look and close the door for another 5mins in the residual heat.
Let it cool in tin for a little. Then turn over and cool. Cut into how many you pieces you like. 10 bars is a good number for breakfast or 15/20 mini pieces for picnics.

ENJOY!!!

 

P.S once cool, wrap individually in cling film. They freeze a treat! Take out before work and eat by elevenses.

 

 

Review:

 

One of my staple recipes.  I enjoy eating these but they're better shared out.  I've baked them for picnics, house parties, bouldering sessions, when people leave.