The last bucket of plums has arrived from Pablo, so we make this crumble which we’ve flicked by many times in the cookbook and never got around to making. If you can’t get pecans, we bring ours from the UK, use walnuts. Serves 4-6
For the filling:-
Approx. 1kg plums
30g unsalted butter
2-4 tbsp light muscovado sugar [we used Demerara]
1 tbsp cornflour
For the topping:-
150g cold unsalted butter, diced
250g self-raising flour
150g Demerara sugar
200g pecans, some chopped finely, others left larger or whole Preheat the oven to 190C/Gas 5 and put in a baking sheet. Grease with butter a 20cm round pie dish.

Halve the plums and put them cut-side up in the dish. Squash in as many as fits comfortably, you may not need 1kg. Dot with butter, sprinkle with sugar and put, uncovered, in the oven for about 20 minutes. The aim is to get the plum juices running and the fruit on the way to being tender.

While the plums are cooking, make the topping. Rub the butter into the flour with your fingers [you can put it in a mixer, but the crumb will be very fine]. Fork the sugar and nuts through the crumb mixture, and set aside. You can make this in advance, it also freezes well. Place the cornflour in a bowl. Once the plums are softened, remove from the oven and pour some of the plum liquid over the cornflour. Stir to a paste, then stir back into the plums. Add the crumble topping, pressing down lightly around the edges. Put the dish on the baking sheet, and place it in the oven for 25 minutes or until the crumble is cooked. It should be speckled golden-brown. 5 to remember
en cubitos – diced
sin sal – unsalted
las migas – the crumbs
por adelantado – in advance
moteado/a – speckled

‘How to be a Domestic Goddess’ by Nigella Lawson