Tag Archives: Plums

Plum, Hazelnut and Sloe Gin Crumble

Autumn is well and truly here and with that comes the time for crumble.      This recipe sees deep jewelled magenta plums spiked with sloe gin,  bubbling through a golden knobbly, textured crumble that is laced with toasted oats and hazelnuts

I know everyone thinks of crumble as an easy, ordinary dish but I think with the few extra tweaks here it becomes something amazing.    Sloe gin and hazelnuts are a marriage made in heaven.   The two types of sugar really add to the depth and texture of the crumble and the toasty flavour you get from the oats and demerara sprinkled on top are worth it for the smell alone   I add, perhaps surprisingly, a few leaves of fresh thyme to the crumble mix which just work in a way you just can’t place  This recipe really is the embodiment of the “mellow fruitfulness” in Keats’ ode To Autumn

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Plum Shrub Fruit Liqueurs – Part 1

We have all heard of Sloe Gin but Plum Shrub?  Plum Shrub is very similar and is absolutely delicious and as a bonus not only do you get to drink the fruity, jewel coloured drink itself but the infused plums make a great pudding.  Serve them with icecream or thick cream or even a rice pudding.  Certain people have been known to have the plums over their breakfast porridge but I shall spare their blushes and not name them  (yes M I know the plums are fruit but ….!!) Continue reading

Plum and Walnut Crumble Tart

So many people tell me that they can’t make pastry.   Well this is recipe is a tart all made with a crumble mix that anyone can make.  That toasty, nutty smell as it comes out the oven will have everyone wanting a piece and it’s agony waiting for ten minutes so it’s cool enough to cut.

The pastry and the crumble are made out of the same mix that you blitz together in the food processor and some of it pressed into a tart tin to make the pastry and the rest is then sprinkled on top of the fruit filling for the crumble.

I have chosen plum and walnut for this version because it feels very autumnal but you could ring the changes and swap combos about a bit. For summer say apricot and almond?  Or how about apple and pecan for winter?!  Serve the tart with cream, custard or icecream (or all three lol) and watch everyone devour it!! Continue reading