Sunday evenings seem to beg for some kind of pudding which could well have have been made in a war-time kitchen. Tonight is no exception; this dish is oh so comforting and homely. Plus, of course, exceedingly easy, the measurements are guidelines, there are no rules and regulations with dishes such as this!
A punnet of plums
Spoon (or 2) of sugar
125g plain flour
100g butter (room temp)
50g rolled oats (optional)
50g sugar (any kind.)
1. Cut the plums and remove their stones.
2. Place them in a saucepan with a splash of water and the spoon(s) of sugar- sweeten to taste. Heat over a medium flame, stirring occasionally until soft and approaching a jam-like state.
3. In the mean time, make the topping by rubbing the butter into the dry ingredients until it forms a bread-crumb like consistency.
4. Put the plum mixture on the bottom of a deep, oven proof, dish. Cover with the crumble top and sprinkle a spoon of sugar over it.
5. Place in a moderate oven (170/180) for about 30mins until the topping starts to brown.
6. Serve with cream or custard and alleviate your woes.