My neighbour handed me in a big bag of plums yesterday–her bushes have gone into overdrive this year. So, Plum Crumble, obv. But, then I discover there is no flour in the cupboard, and though I do have some oats I could use instead, there is not enough sugar for the whole thing and my car battery is dead because I left a door open overnight by mistake and the courtesy light drained the battery and I need my hub home so I can get to Halfords and buy a charger because no mechanic down our way can be arsed to come out and sort this today, and I can’t get to the shops meantime even if I walked because it’s raining cats and dogs and and my foot still hurts like billyo anyway from where I dropped a mallet on it a couple of weeks ago…OK, you get the picture.
Knob of Butter
Caster Sugar, about 4 large heaped dessertspoons
Squeeze of Lemon Juice
1 x Star Anise
Grating of Nutmeg
Wash and cut the plums in halves or into quarters with the larger ones. Remove the stone. Use a deep, wide frying-style pan rather than a sauce pan, so you can move the plums around a little without mashing them to a pulp, unless you want pulp of course. Stew with some sugar, a squeeze of lemon, a star anise, a grate of nutmeg and a knob of butter over a low heat for about 10-15 minutes. Serve warm or cooled with a dollop of double cream on top. This amount of plums would serve 6 easily, I am planning to freeze the remainder.