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Plum Crumb Pudding




Source of Recipe


Sainbury's


List of Ingredients




1 kg plums stoned
25g sugar
300ml water
175g wholemeal breadcrumbs
50g demerara sugar
50g butter
To serve:
150ml double cream,whipped
15g flaked almonds, optional



Recipe



Place the plums, sugar and water in a saucepan and cook until soft, cool.

Mix the breadcrumbs and sugar together. Melt butter in a pan, add the crumb mixture and fry until crisp, cool. Layer the plums and crumbs alternatively in a foil dish.

To freeze, cover, place in a polythene bag, seal, label and freeze.

To serve, uncover and reheat from frozen in a preheated moderately hot oven, 190°C, 375°F, Gas Mark 5 for 30 minutes. Cover the top thickly with whipped cream and decorate with almonds, if liked.