Spiced Plum Crumble from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
Crumble originates from Second World War rationing, when you couldn’t always count on having enough ingredients to make a full pie, but nowadays they are a culinary celebration and I couldn’t...
Ingredients
- 175 g (6¼ oz) butter, melted
- 125 g (4½ oz) soft brown sugar
- 2 tablespoons golden syrup
- 70 g (2½ oz) plain flour
- 4 tablespoons caster sugar
- 50 g (1¾ oz) amaretti biscuits
- 150 g (5 oz) rolled oats
- 12 plums, cut in half and stones removed
- 50 g (1¾ oz) butter
- 150 g (5 oz) blackberries
- 1 vanilla pod, split
- 100 ml (⅓ cup + 1 tablespoon) red wine
- 5 tablespoons golden syrup
- 2 cinnamon sticks
More Like This
Plum crumble recipe | Good Food
bbcgoodfood.com
Spiced plum and apple crumble | Women's Weekly Food
womensweeklyfood.com.au
Crumpets from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
app.ckbk.com
Plum Crumble following Nigel Slater’s recipe
culinaryhub.net
Roasted plum bread and butter crumble recipe | Sainsbury`s Magazine
sainsburysmagazine.co.uk
The Ultimate Apple Crumble | Great British Food Awards
greatbritishfoodawards.com
Plum crumble | MummyPages.ie
mummypages.ie
Plum crumble cake - Good Food Middle East
bbcgoodfoodme.com