I decanted the plum gin on the weekend and was left with the question of what to do with the plums. I did think about jam, but I made jam with the leftover raspberries and I have 2 jars of plum jam at the moment (made by Charles from the last batch of plums they got off the tree at St Leonards Road!).

It was the second day of November so I decided on crumble.  Crumble is the perfect autumn food and one of the best puddings ever, because it’s so simple and you can change it up by changing the fruit.

These were the plums after I’d de-stoned them. Like the raspberries, they’d also lost weight and weighed in at just under 800g.

I put them on a low heat and added about 1/4 cup of sugar and a teaspoon of cinnamon and half a teaspoon of ginger. I let the plums heat up until they had released some juice and the sugar had dissolved and put them in a dish. I used my Falcon Enamelware pie dishes, one 20cm and one 30cm).

My crumble topping was 5oz plain flour, 3oz butter, 3oz rolled oats and 3oz brown sugar. Rub the butter into the flour, add the oats and sugar.

Put the crumble topping on the plums

The crumble in a oven at 200C for about 30 minutes.

I ate mine with custard, it’s not pretty but it’s what my Sunday needed..