| 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.
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