Spicy plum crumble


  • 50g/1¾oz butter
  • 15 fresh dark plums, halved, stones removed
  • 1 vanilla pod, split in half
  • 1 star anise
  • pinch freshly grated nutmeg
  • 2 cinnamon sticks
  • 50ml/1¾fl oz water
  • 100ml/3½fl oz red wine
  • 5 tbsp golden syrup
  • 4 tbsp caster sugar
For the crumble topping
  • 190g/6¾oz plain flour
  • 100g/3½oz demerara sugar
  • 100g/3½oz butter, softened
To serve
  • ice cream or double cream

Preparation method

  1. Preheat the oven to 200C/400F/Gas 4.

  2. Heat the butter in a large pan over a medium heat. Add the plums and fry for a few minutes.

  3. Add the split vanilla pod, star anise, nutmeg and cinnamon sticks to the pan. Add the water, red wine, golden syrup and sugar and bring to the boil. Reduce the heat and simmer for 6-8 minutes, until the plums break down to a thick sauce.

  4. Transfer the plum mixture to a deep ovenproof dish.

  5. For the crumble topping, mix the flour and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs.

  6. Sprinkle the crumble over the plums and bake in the oven for 20-25 minutes, until golden-brown.

  7. Remove and allow to cool slightly before serving with ice-cream or double cream.

Required techniques

James Martin recipes from Sweet Baby James

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6

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