There seems to be glut of plums in Chilbolton this year, so if you’re not sure what to do with them all, try this quick recipe using local Chilbolton Honey.
- 3 tablespoons of honey
- 450g (1 lb) Victoria plums
- 3 oranges
- 100g (4 oz) plain wholemeal flour
- 50g (2 oz) margarine or butter
- 50g (2 oz) light soft brown sugar
- 50g (2 oz) white granulated sugar
- Preheat the oven to 190 degrees Celsius (around Gas mark 6).
- Dissolve the white granulated sugar into boiling water in a saucepan.
- Wash the Victoria plums before cutting each plum into half, removing the stone and adding to the sugar liquid in the saucepan. Bring to the boil and simmer. Remove from the heat when the plums are softened and start to lose their shape.
- Grate the rind from one of the oranges and keep this zest for adding to the recipe later.
- Juice two oranges, add this fresh orange juice to the plums and stir.
- Peel the third orange, remove pith and divide into segments. Add the segments to the saucepan and stir.
- Add the honey, stir well and then pour the saucepan contents into a 1 ½ pint ovenproof pie dish. Four Pyrex or stoneware ramekins could be used for cooking individual fruit crumbles.
- In a separate bowl, add the wholemeal flour and the margarine, or butter if preferred for taste.
- Rub flour and margarine together.
- Add the grated orange rind (the orange zest) and the light soft brown sugar into the bowl. Stir the ingredients together well to complete the crumble mix.
- Spoon the crumble mix over the top of the Victoria plums with orange to cover it completely to the sides of the pie dish.
- Bake in the preheated oven for 25 to 30 minutes or until the top looks golden and is crispy to touch.