Sunday 14 July 2013

Plum Crumble

I had watched an episode of Nigelissima a couple of weeks back. Always a sucker for the colour RED, her red lipstick, red candles and red luscious plums looked as attractive as it did appetizing. Since then I was on the look-out for some lovely plums which I picked up as soon as I spotted them. In this recipe, I have added a small twist which heightened the sublimity element in the dessert. 

Take about 10 clean plums and cut them into large rounded chunks. In a warm pan melt a tbsp of butter and fry a large stick of cinnamon(my twist). When the cinnamon stick turns dark brown, remove it and add the plums. Toss for 2 mins in low heat and add powdered sugar to sweeten the plums mildly. So, I should say 3 tbsps of powdered sugar should be good but please taste for sweetness. The plums will stew a bit and release some juices. Now set this whole thing, please includes the juices, onto a baking tray. 

Take 3/4 cup of flour(weight watchers, you can use half and half flour and wheat-another twist) in a bowl. Add 3/4 slab of a 100 gram frozen butter and half a cup of sugar. Mix this with your finger tips to get a crumbly consistency. Now take about 6 digestive biscuits in a zip lock bag and bash it on your kitchen counter and  get the biscuits into a crumbly powdery consistency. Add this to the flour-butter-sugar mix well. 

Now pat this onto the plum base, patting it on as you go along. Once set, bake in an oven for 45 minutes at 150 degrees C. Please check for baking and only then take it out. If required bake for some time more at lower heat. The colour should be like it is in the picture.

A lip-smacking seasonal dessert for your dinner party is ready!

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