Plums are everywhere at the moment. Bargains to be had at the market. Heavily laden trees at the allotment and neighbours offering us as many as I would like to take. I am keen to plant a greengage tree, the colour and taste of this beautiful fruit is something I love to enjoy in France so it’s definitely on the bare root fruit tree list for this year.
We have been given free rein to a neighbour’s damson tree at the allotment, so damson gin has been made with jam to follow, and I am quite taken by the sound of Damson Cheese too. Victoria plums are so naturally sweet and juicy that they do get eaten happily in our house but it’s always good to have a baked pudding idea to use up those plums that have turned slightly squishy, as Victoria plums tend to turn very quickly.
I decided on a way to cook these plums. And that is by using a bun tin. Each half plum fits perfectly into a bun tin mould snugly and cooks in a matter of minutes. Ten to twelve as any longer and the plums will begin to dissolve if over ripe. I topped them with a sort of crumble biscuit mix created out of some Ginger nut crumbs I had in the freezer but Speculoos biscuit crumbs may taste even better. Adding “healthy” additions, I opted for oats, nuts and seeds with a smidge of butter and brown sugar.
This is a sweet dish that could be put together at the last minute by a collection of ingredients you may have in your cupboard but feel free to substitute bits and pieces with whatever you have. Any biscuit crumbs would work as long as you keep the ratio of butter to dry mix the same. Seeds and nuts provide the crunch texture that I do love and a sprinkle of cinnamon or ground ginger would also be welcome here.
This also fits into the Credit Crunch Munch challenge as it uses up ingredients I had and needed to use up plus the plums were free. The challenge is run by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours and this month’s host is Elizabeth’s Kitchen Diary.
Baked Plums with a Ginger & Almond Topping
- 6 Victoria plums
- 40 g Ginger nut/Speculoos biscuit crumbs
- 20 g Butter cubed
- 25 g Oats
- 1 tbsp Light soft brown sugar
- 1 tsp Mixed seeds optional I used a mixture of linseed, sesame, sunflower & pumpkin,
- 1 tsp Flaked almonds
- Cinnamon or ground to sprinkle on top
Pre-heat the oven to 200 degrees,
Cut the plums in half, remove the stone and place each plum half into the bun/fairy cake tin,
Combine the ginger biscuit crumbs with the butter and using your fingers rub in the mixture until it resembles fine breadcrumbs,
Add in the brown sugar and the oats,
Scatter the mixture over the plums, patting it down firmly with the palm of your hands,
Top with seeds and almonds as swell as some cinnamon or ground ginger if you like,
Bake for 10-12 minutes,
Serve with custard, cream or ice cream.