{"id":4957,"date":"2018-09-16T23:19:21","date_gmt":"2018-09-16T22:19:21","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=4957"},"modified":"2018-09-16T23:21:54","modified_gmt":"2018-09-16T22:21:54","slug":"maple-plum-crumble","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=4957","title":{"rendered":"Maple Plum Crumble"},"content":{"rendered":"

\n\tMaple Plum Crumble <\/strong>\n<\/p>\n

\n\t8 ripe plums, halved, stones removed\n<\/p>\n

\n\t4 tbsp maple syrup\n<\/p>\n

\n\t50g butter, cut into pieces\n<\/p>\n

\n\t50g plain flour\n<\/p>\n

\n\t50g rolled oats\n<\/p>\n

\n\t25g golden caster sugar\n<\/p>\n

\n\t½tsp ground cinnamon\n<\/p>\n

\n\t25g flaked almonds\n<\/p>\n

\n\tHeat the oven to 180C fan. Place the plum halves, skin side down, in a large heat proof dish. Drizzle over half of the maple syrup and roast for 10 mins. In a mixing bowl add the butter, flour, oats, sugar and cinnamon and rub together until you have a rough crumb. Stir in the almonds. Sprinkle the crumble over the plums and drizzle the remaining syrup over the top. Bake for a further 15 mins until the top is golden. Serve with vanilla ice cream or whipped double cream.\n<\/p>\n

\n\t \n<\/p>\n

\n
\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

Maple Plum Crumble 8 ripe plums, halved, stones removed 4 tbsp maple syrup 50g butter, cut into pieces 50g plain flour 50g rolled oats 25g golden caster sugar ½tsp ground cinnamon 25g flaked almonds Heat the oven to 180C fan. Place the plum halves, skin side down, in a large heat proof dish. Drizzle over half of the maple syrup […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[123,129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1hX","jetpack-related-posts":[{"id":3511,"url":"http:\/\/wenvoe.org.uk\/?p=3511","url_meta":{"origin":4957,"position":0},"title":"Glazed Plum Cake","author":"Alan Williams","date":"28th July 2017","format":false,"excerpt":"Glazed Plum Cake \u00a0 200g softened butter 8 red or purple plums 140g golden caster sugar, + 1 extra tbsp grated zest of 1 large lemon 6 tbsp full cream milk 85g blanched almonds, chopped, not too small 6 heaped tbsp redcurrant or plum jelly 3 eggs, lightly beaten 175g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12913,"url":"http:\/\/wenvoe.org.uk\/?p=12913","url_meta":{"origin":4957,"position":1},"title":"Blue Cheese Pasta (V) & Fruit & Nut Squares","author":"Alan Williams","date":"2nd February 2023","format":false,"excerpt":"Blue Cheese Pasta (V) 400g penne pasta 25g butter 1 onion, thinly sliced 2 garlic cloves, crushed 1 tbsp fresh chopped sage, or 1 tsp dried 100g stilton cubed handful of walnuts, chopped Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15966,"url":"http:\/\/wenvoe.org.uk\/?p=15966","url_meta":{"origin":4957,"position":2},"title":"Cheesy Pumpkin Toastie & Plum Cake","author":"Alan Williams","date":"29th August 2025","format":false,"excerpt":"Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. Any surplus plums left try a plum cake\u2026. Cheesy Pumpkin Toastie Ingredients 350g pumpkin, deseeded and cut into wedges Vegetable oil to drizzle 20g unsalted butter 20g plain flour 1 tsp English mustard powder\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":16157,"url":"http:\/\/wenvoe.org.uk\/?p=16157","url_meta":{"origin":4957,"position":3},"title":"Cheesy Pumpkin Toastie & Plum Cake","author":"Alan Williams","date":"3rd October 2025","format":false,"excerpt":"Pumpkin season is in full swing so a great way to use up leftover Halloween Pumpkin. Any surplus plums left try a plum cake\u2026. Cheesy Pumpkin Toastie Ingredients 350g pumpkin, deseeded and cut into wedges Vegetable oil to drizzle 20g unsalted butter 20g plain flour 1 tsp English mustard powder\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9083,"url":"http:\/\/wenvoe.org.uk\/?p=9083","url_meta":{"origin":4957,"position":4},"title":"Cherry Bakewell Sponge Pudding","author":"Alan Williams","date":"1st February 2021","format":false,"excerpt":"Cherry Bakewell Sponge Pudding 6 tbsp cherry jam 200g butter, softened 220g golden caster sugar 3 large eggs 50g SR flour 140g ground almonds 1 tsp almond extract 50g flaked almonds icing sugar for dusting Heat oven to 160C fan. Drain the cherries. Add the syrup from the cherries and\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8542,"url":"http:\/\/wenvoe.org.uk\/?p=8542","url_meta":{"origin":4957,"position":5},"title":"Chocolate Gingerbread Brownies with Fudgy Icing","author":"Alan Williams","date":"30th October 2020","format":false,"excerpt":"Chocolate Gingerbread Brownies with Fudgy Icing 400g dark chocolate, broken into chunks 25g cocoa powder 250g golden caster sugar 250g butter, plus extra for the tin 1 tbsp. ground ginger 140g ground almonds 6 large eggs, separated For the icing 100g butter, chopped 50g dark chocolate, broken into chunks 50g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4957"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4957"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4957\/revisions"}],"predecessor-version":[{"id":4959,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4957\/revisions\/4959"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4957"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}