For the compote:
800g plums - stoned & quartered
20ml fresh lemon juice
50g caster sugar
30g butter - unsalted
For the crumble:
20g flaked almonds
60g plain flour
70g ground almonds
30g caster sugar
40g butter - unsalted (at room temperature)
A good pinch of ground cinnamon

Method

  1. If you haven’t already, wash the plums, remove the stones and chop them into quarters.
  2. Toss them in the lemon juice and caster sugar, cover with clingfilm and leave to marinate for at least 30 minutes.
  3. Toast the flaked almonds in an oven preheated to about 160*C for about 5 minutes or until just golden. Turning occasionally so they don’t over cook. Then set aside.
  4. Mix the remaining crumble ingredients together, except for the butter.
  5. Rub the softened butter into the crumble mix.
  6. Turn the oven up to 200*C and bake the crumble mix on a tray lined with parchment paper, for about 10 minutes, turning occasionally, until golden.
  7. Whilst the crumble is cooking, melt the remaining butter in a small to medium saucepan, then add the marinated plums.
  8. Bring to the boil.
  9. Turn down the heat and simmer for 6-8 minutes until the plums are tender.
  10. Divide the plums between four oven proof ramekins.
  11. Mix the flaked almonds into the now golden crumble mix then divide the topping between the four ramekins.
  12. Pop the ramekins back into the oven to heat through for a few minutes, making sure the topping doesn’t burn.
  13. Serve immediately with crème anglaise, or thick cream.
  14. Enjoy leftovers with yogurt for a brilliantly indulgent breakfast (optional).

Opening times

  • BRASSERIE
  • Mon-Thurs: 12pm to 10pm
  • Fri-Sat: 12pm to 10.30pm
  • Sun: 12pm to 9pm
  • PUB
  • Mon-Sat: 11am to 11pm
  • Sun: 12pm to 10pm

Contact us

  • The White Bear
  • Ickenham Road
    Ruislip, Middlesex
    HA4 7DF

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