Plum Crumble cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16 squares
Skip to ingredients
Crumble
- 7oz sugar
- 12oz plain flour
- 1 tsp baking powder
- Juice of 2 lemons and zest of one
- 7oz butter
- 1 egg, beaten
- 2oz rolled oats
- 3 tbs dessicated coconut
Filling
- 7oz sugar
- 12oz plain flour
- 1 tsp baking powder
- Juice of 2 lemons and zest of one
- 7oz butter
- 1 egg, beaten
- 2oz rolled oats
- 3 tbs dessicated coconut
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 1 lb plumbs, stoned and halved
- 3 oz demerara sugar
Method
step 1
Preheat oven to gas 6, 200C. Line and grease a 30x20cm tin. Rub the butter into the flour to form breadcrumbs then add the baking powder and sugar.step 2
Add a pinch of salt to the lemon zest then add it to the flour mixture along with the egg. Tip half of this mixture into the prepared tin and press down firmly with the back of a spoon to form a base.step 3
Stir in the oats and coconut to the remaining mixture.step 4
Add the demerara sugar to the plums and add the cornflour, vanilla and lemon juice.step 5
Spread this mixture evenly over the base then top with the remaining crumble.step 6
Bake for 50-55 mins until the top is golden. Remove from the oven and leave to cool. Cut into squares once cold.
