Sunday, October 23, 2011

Plum and Almond Crumble - Take 2

As promised I went and bought Amaretto liqueur and amaretti biscuits to try another take on the plum and almond crumble with some almondy flavours coming through. I guess I wanted it to taste like of almonds, like a bakewell tart tastes of almonds and I suppose I could have used almond essence or flavouring to achieve this, but the stubborn Taurean best came out in me, and I just didn't want to.

The camera was working again, so I even managed to take some photographs.

Here's the ingredients, see below for the recipe. It's a crumble, so it's pretty straightforward. :o) First, preheat the oven to 200 deg.

1 packet crumble mix (or make your own)
2-3 tablespoons of amaretto liqueur
4 or 5 amaretti biscuits (crushed with a rolling pain)
Plenty of plums to fill your dish (approx 3 per person)
2-3 tbsp Caster sugar


1. Stone and half or quarter the plums (depending how big they are)
2. Measure out the amaretti liqueur and drizzle over the waiting plums. You may want to add a little water too to water down the almondy flavour.
3. Scatter a scant layer of caster sugar over the plums, so now you should have almondy, sugary liquidy loveliness.
4. Take your amaretti biscuits, mine were in individual packets, and crush them (still in their packets, to contain an almond explosion in the kitchen) and then tip them over the plums.

A piccie of an amaretti biccie
5. Add the crumble mix over the amaretti biscuits. 6. Sprinkle a little caster sugar over the crumble topping, it should look something like this.

7. Bake in the oven for about 35-40 minutes. You will know it is done when the plum juices are rising and the crumble is lightly browned.
8. Allow to cool slightly and serve with cream, custard or ice cream.

A perfect autumn pudding.

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