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Add a photoServings: 8
Ingredients
- 3 piece stem ginger plus 3 tbsp syrup
- Â Â I lemon
- 1Â 1/10 kg plums such as victoria
- 200 gm light soft brown (muscovado) sugar
- 125 gm plain flour
- 100 gm butter
- 375 ml carton fresh custard
- Â Â double cream to serve
Directions
- Finely chop the ginger.
- Grate the lemon rind.
- Halve and stone the plums.
- Place plums in a single layer skin side down in a shallow pan.
- Add in the syrup and 75g sugar.
- Cover and place in the simmering ovenuntil the juices begin to run.
- Bring to the boll and simmer for 3 to 5 min.
- Remove the lid transfer to the boiling plateand bubble for another 5 min or possibly till most of the juice has evaporated; cold.
- Place flour and remaining sugar in a food processor blend for 2 to 3 seconds.
- Add in the diced butter and process till mix resembles breadcrumbs.
- Add in the stem ginger and lemon rind. Blend for 2 to 3 seconds.
- Spoon custard into eight 150ml ramekins or possibly ovenproof dishes.
- Cover with a layer of the plums.
- Sprinkle crumbs over the plums pressing lightly and proportionately.
- Place dishes in a large roasting tin with 1 litre cool water.
- Cook on the bottom runners of the roasting ovenfor 10 min then turn the roasting tin round to ensure even cooking and cook for a further 5 - 10 min or possibly till the crumbs form a golden brown crust.
- Cold slightly then serve with double cream.
- You can use creme anglaise instead of custard if you wish. A delicious version of the traditional fruit crumble and custard. Try it also with apricots rhubarb or possibly cooking apples.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 255 | |
| Calories from Fat 111 | 44% |
| Total Fat 12.6g | 16% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 117mg | 5% |
| Potassium 300mg | 9% |
| Total Carbs 32.41g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 18.39g | 12% |
| Protein 5.15g | 8% |
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