Deconstructed Plum Crumble with Rum and Raisin Ice Cream

This is a sneak preview of one of the recipes in my next book:  "Kate's Puddings - Second Helpings" which is due out later this month - something you've all been waiting for!  It is packed with lots more delicious puddings, plus new ones that haven't been on the blog at all (and won't be).   A donation is made to two charities from every book sold.

If, like me, you watch food programmes, you will know the latest trends, one of which is “deconstruction”, where the elements of the dish are served separately.    You will be bang on trend with this deconstructed crumble!  It turns a family pudding into a more exciting-looking creation, and the the top, cooked separately, has a great crunch– I hate claggy crumble.   The melting ice cream in the picture is one of my (many) favourites, Rum and Raisin, made using golden raisins.   This works with gluten-free flour.

Plum Crumble with Rum and Raisin Ice Cream

 Deconstructed Plum Crumble

Fruit:

1lb/450g plums or other fruit that will keep its shape

Sugar to taste – about 4oz/110g or so

Crumble:

6oz/150g plain flour (or a flour blend)

3oz/85g Demerara sugar 

3oz/85g butter (or spread)

Preheat the oven to 180 deg C, mix together the crumble ingredients as though making pastry, and spread over a large, greased, baking tray.  Cook until they are just browning – about 10 minutes or less, depending on your oven.  Remove and leave to cool.   Store in an air-tight tin.

Put the sugar and ½ pint water into a pan and bring to the boil, then lower the heat.  Stone and halve the plums, simmer in the  syrup until they are soft and release their delicious juice. 

Unite the plum and the crumble on a plate, not forgetting the delicious ice cream!

Rum and Raisin Ice Cream

2 egg yolks

3oz/80g caster sugar

15floz/400ml mixed double cream and milk  

2oz raisins soaked in

2tbsp rum

Whisk the egg yolks with the sugar.  In a non-stick pan, heat the cream and milk, stirring, to blood heat.  Pour it into the egg yolk mix and stir well, before pouring it back into the pan (off the heat, but using the residual warmth) and stirring well.  When it is smooth, leave it to cool/chill.  Soak the raisins in the rum (20 secs in the microwave encourages the raisins to take up the liquid) then cool.  Pour the juice and ice cream mixture into an ice cream maker and churn until it is thick, adding the raisins just before the end.