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900g fresh plums, halved and stoned
Finely grated rind of 1 orange
1 tbsp orange juice
175g granulated sugar
175g plain flour
75g butter, cubed
50g Demerara sugar


Preheat the oven to 200°C/400°F/Gas 6. You will need a 1.7–2 litre (3–3½ pint) shallow ovenproof dish.
Put the raw plums, orange rind and juice and granulated sugar in the dish and toss together.
Measure the flour and butter into a processor and whiz until it looks like breadcrumbs. Tip into a bowl, stir in the Demerara sugar and sprinkle on top of the plums. Level the top.
Bake in the preheated oven for about 30–40 minutes, or until pale golden brown on top and bubbling around the edges.

Thank you to Mary Berry.

Ellenden Plum and orange Crumble