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When I was offered the choice of plums or cheese in episode 3 of Britain’s Best Home Cook, I imagine most people thought I would have chosen cheese, I’d used so far in every “Ultimate”, but I just really wanted to make a crumble.

My best friend Rhiannon was late catching up with the show this week, but when she did she told me she was disappointed that I hadn’t call my crumble “Plumble” at any point… well now that is how my plum crumble will forever be known!

Crumble always tastes best with homemade crumble and I flavoured mine orange to compliment the plums.

Plumble Recipe

Serves 4-6


Stewed Plums

12 plums

4tbsps soft brown sugar

1 tsp ground ginger

1 thumb size piece of ginger, grated

Zest of 1 orange

2 tbsp amaretto


Crumble Topping

200g plain flour

100g butter, cubed

100g golden caster sugar

1 tsp ground ginger

8 Gingernut biscuits



1. Preheat the oven to 180 C.

2. Peel ½ of the plums. Stone all the plums and cut them into 8 pieces.

3. Add the plums into the serving dish, which needs to be ovenproof.

4. Add the sugar, ginger, orange zest and amaretto, mix thoroughly.

5. Cook the plum for about 20 mins, they need to be soft but not totally mushy. Taste the plums, they should be tart as the crumble is quite sweet. Also, drain of some of the liquid, it shouldn’t be too wet.

6. Whilst the plums are cooking make the crumble, blitz the flour, sugar and a pinch of salt in a food processor.

7. Empty the flour mix into a bowl and stir through the sugar and ground ginger.

8. Blitz the Gingernut biscuits in the food processor, no need to wash, add the flour and mix.

9. Sprinkle the crumble over the plums and bake for a further 35-45 mins. The crumble should be crisp and golden.

10. Serve with custard.

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