My Mum is the queen of puddings. Pavlovas the size of your pillow, spewing with summer fruits and broken chocolate, or huge, washing-up bowl size birthday cakes made to perfection. Dense, muddy brownies and tiny chunks of sweeter-than-thou tiffin for after school. But my favourite of my Mum's puddings isn't ostentatious or planning to make an entrance with sparklers- it's the crumble, which she makes on a Sunday night, usually wheeled into the living room on a tea trolley by about 9pm, with custard and cups of coffee.
This is my version of a Sunday night crumble that never fails to perk up Monday and Tuesday mornings for breakfast, as the blood orange juice gives the crumble a spectacular colour for brightening up any bowl. I tried Alpro's soy custard for the first time with this recipe and I could hardly taste the difference between dairy custard.
1 punnet or about 2 handfuls of plums, de-stoned and cut in half
Juice of 4 blood oranges
1 tsp cinnamon
1/2 tsp grated nutmeg
1 tbsp caster sugar for the fruit
2 tbsp caster sugar for the crumble mix
1 1/2 cup plain flour
1/3 cup vegan margarine
Preheat the oven to 180 degrees celsius. In a large mixing bowl, rub together the margarine, flour and sugar until the texture is just a little thicker than sand but very smooth. Set aside.
On a low flame, heat the plums and blood orange juice in a pan, adding in the sugar, cinnamon and nutmeg. You could add in any other spices or fruit you think could also work here.
Bake for around 30 minutes or until the topping starts to crisp up and is a dark golden colour. Serve hot or cold with custard, cream, or just plain.