| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | English | Coxon’s kit, Coxon2 | 4 | servings |
INGREDIENTS
| 675 | g | Plums; stoned and halved |
| 25 | g | Demerara sugar |
| 1/4 | ts | Cinnamon; ground |
| 4 | tb | Orange juice |
| 1 | tb | Ginger root; grated or finely |
| ; diced | ||
| 6 | oz | Porridge oats |
| 2 | oz | Sesame seeds |
| 2 | oz | Sunflower seeds |
| 3 | oz | Demerara sugar |
| 3 | oz | Chopped hazelnuts |
| 3 | oz | Melted butter |
| 1/4 | pt | Milk |
| 1/4 | pt | Cream |
| 2 | Cloves; crushed | |
| 4 | oz | Sugar |
| 4 | Egg yolks |
INSTRUCTIONS
FOR THE CRUMBLE FOR THE CUSTARD Pre-heat the oven to 190C/375F/gas5. Place the plums into a deep oven proof dish 900ml. Spinkle with the sugar, ginger, cinnamon and then drizzle over the orange juice. Mix together the oats, seeds, sugar and nuts and stir in the melted butter. Sprinkle evenly over the plums and bake for 40 minutes, until the plums are tender and the crumble is brown. For the custard: Heat milk, cream and cloves together. Whisk egg and sugar in bowl over hot water. Add milk/cream mixture and return to pan. Stir until thickened, do not boil. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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