Yield: 6 servings
|900 grams||Victoria plums; (2lb)|
|1 large||Orange; Juice of|
|85 grams||Golden syrup; (3oz)|
|85 grams||Unsalted butter; (3oz)|
|5 millilitres||Mixed spice; (1tsp)|
|175 grams||Rolled oats; (6oz)|
|55 grams||Slivered almonds; (2oz)|
|200 grams||Mascarpone cheese; (7oz)|
|45 millilitres||Pouring single cream; (3tbsp)|
|10 millilitres||Clear honey; (2tsp)|
Halve and stone the plums. Arrange cut side down in a single layer in a large, shallow, ovenproof dish. Pour over the orange juice.
Warm the syrup and butter in a pan until blended. Stir in the spice, oats and almonds.
Scatter the oat mixture over the plums. Place in a preheated oven 180øC, 350øF, gas mark 4, for 35-40 minutes until the plums are tender and the oat mixture is golden brown.
Meanwhile, beat together the Mascarpone, cream and honey. Chill.
Serve the pudding hot accompanied by the cream.
Converted by MC_Buster.
NOTES : Victoria plums are perfect for hot desserts as their flesh becomes meltingly soft during cooking. As a variation on the traditional crumble, try topping them with this lightly spiced, crunchy mixture made with rolled oats, almonds and golden syrup. Serve either with the Mascarpone cream or with Waitrose Clotted Cream Ice Cream, custard or Greek yogurt.
Converted by MM_Buster v2.0l.