Recipe: Buttery Chrsitmas crumble with plums, cranberry and orange
Celeb chef and Golden Cow ambassador Paula McIntyre shows you how to butter people up with some tasty Christmas dishes
What you'll need
for the CHRISTMAS CRUMBLE FILLING
8 plums, halved with the stones removed
75g dried cranberries, soaked in 4 tbsp brandy for at least 2 hours
Juice and zest 1 orange
1 tsp ground cinnamon
1 tsp vanilla extract
100g caster sugar
for the BUTTERY CRUMBLE TOPPING
300g plain flour
300g caster sugar
250g diced cold Golden Cow butter
Set oven to 180°C/gas 4/350°F. Grease a baking dish with Golden Cow butter and place plums in dish.
Boil the orange zest and juice with the cinnamon, vanilla and sugar until the sugar has dissolved.
Scatter the soaked cranberries over the plums and drizzle over the syrup.
Cover with a sheet of parchment paper and bake for 20 minutes.
Remove the parchment paper and cover with the crumble mixture.
To make the topping, place the flour, caster sugar and diced butter into a bowl and rub together until the mixture resembles coarse crumbs.
Spoon over the cooked plums and return to the oven and bake for a further 30 minutes or until golden and crisp.