Rodda’s rum plum crumble
A delicious Cornish take on the crumble
13 ingredients
Prep 20 mins
Cooking 40 mins
Serves people
1 comments
Ingredients
- For the filling:
- 800g ripe cooking plums, such as Victoria or dessert plums, halved and stoned
- 50g light brown sugar
- Finely grated zest of 1 orange
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1 tsp plain flour
- 1 tbsp spiced rum
- For the Crumble:
- 250g plain flour
- 100g unsalted butter
- 50g Rodda’s Cornish clotted cream
- 80g caster sugar
- 80g demerara sugar
- 50g good quality granola
Method
- Preheat the oven to 180c/gas 6.
- Put a heavy-bottomed frying pan on a high heat. Place the halved plums in the dry pan, leave until sizzling and turn occasionally to caramelise the outside of the plums
- Whilst your plums are browning in the pan, mix the sugar, orange zest, cinnamon, vanilla and flour.
- Place the plums into the base of a shallow baking dish approximately 30cm in diameter and sprinkle over your sugar and spice mix.
- Add 2 tbsps. of water to your spiced rum and pour over the plums.
- For the crumble, place the flour, butter and Rodda’s clotted cream into a food processor and pulse until the mixture just starts to clump together and look like large breadcrumbs. Stir in the sugars and granola.
- Alternatively, rub the butter and Rodda’s clotted cream into the flour using your hands, again until it starts to clump together and resemble large breadcrumbs. Stir in the other ingredients
- Scatter your clotted cream crumble mix over the plums and bake in the oven for 30–40 mins until golden brown.
- Leave to cool for about 10 minutes before serving with spoonfuls of Rodda’s clotted cream.
Comments (1)
We made this recipe for Sunday lunch and it was great. The recipe does not mention how many it serves, but we had 6 at the table and there was plenty. The recipe called for 1 tablespoon of rum and 2 of water, but we changed that for 3 tablespoons of rum. This still wasn’t enough and we couldn’t taste any rum. Next time, we’re going to try soaking the plums in rum for a few hours.