plum and ginger crisp

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Cooking receipe to make plum and ginger crisp under category Aga Recipes. You may find some video clips related to this receipe below.

plum and ginger crisp

3 pieces stem ginger plus 3 tbsp syrup

I lemon

1.1 kg plums such as victoria

200g light soft brown (muscovado) sugar

125g plain flour

100g butter

375ml carton fresh custard

double cream to serve

Finely chop the ginger.

Grate the lemon rind.

Halve and stone the plums.

Place plums in a single layer skin side down in a shallow pan.

Add the syrup and 75g sugar.

Cover and place in the simmering ovenuntil the juices begin to run.

Bring to the boll and simmer for 3 to 5 minutes.

Remove the lid transfer to the boiling plateand bubble for another 5 minutes or until most of the juice has evaporated; cool.

Place flour and remaining sugar in a food processor blend for 2 to 3 seconds.

Add the diced butter and process until mixture resembles breadcrumbs.

Add the stem ginger and lemon rind. Blend for 2 to 3 seconds.

Spoon custard into eight 150ml ramekins or ovenproof dishes.

Cover with a layer of the plums.

Sprinkle crumbs over the plums pressing lightly and evenly.

Place dishes in a large roasting tin with 1 litre cold water.

Cook on the bottom runners of the roasting ovenfor 10 minutes then turn the roasting tin round to ensure even cooking and cook for a further 5 to 10 minutes or until the crumbs form a golden crust.

Cool slightly then serve with double cream.

You can use creme anglaise instead of custard if you wish. A delicious version of the traditional fruit crumble and custard. Try it also with apricots rhubarb or cooking apples.

Serves 8

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