aka the PLUMBLE!
I love how you included all the tests and what you've learned from them. I've never seen such a comprehensive post for just one recipe. I'm so happy I've found your newsletter, guess I'll be binging all your posts in my free time now!
Your newsletter is such a generous teacher. Hats off.
In the discussion you advise reducing the fruit liquor by half, but the recipe has it by at least two-thirds. If you had to pick one....? I was gonna try your method with the filling for a steamed 'hat' pudding. Thanks.
Interesting about the autumn plums! The plum tree in my holiday garden is all done by the middle of July, so in my head, they’re barely even a summer thing 😂
I admire all your research and testing for your recipes, I too learn a lot. I love making pies, and will try your plum version. Our plum trees didn’t produce this year, will have to resort to buying them. Also one more thing, I’m from the US, I’m learning new words, “faffy,” and “thiccc” to name a few. Lol.
Made this on Saturday, with (perfectly) underripe big Italian plums from Natoora and some top-up overripe greengages from the greengrocer, having missed the end of the British season! Really very delicious, fantastic crust and topping.
Some notes from my experience which will hopefully be helpful to others:
- I couldn't see that it would be possible to make the slurry with 1.5tbsp water - it took about 40-50ml for me to get something that would fully hydrate.
- I ended up baking it for quite a while longer than 40 mins as the internal temp was only something like 40 degrees when I took it out first time. On reflection I reckon part of this was due to my plum quarters being way too large (should've done 8ths if I'd been thinking), and I probably took it a bit too far in the end.
- I didn't fully read the preamble and waited for the syrup to cool quite a lot, deliberately so as not to gelatinise the starch - only to come back and realise that was the intention! A little knowledge can be a very unhelpful thing. I think that this, combined with the overcooking as mentioned above, as well as the overripe greengages, led to a slightly too wet pie.
This has definitely started a pie odyssey of some sort - thinking it'll be apple next!
since this crumble pretty much follows the 3:2:1 formula, if i were to press it into an even layer and baking would i end up with an oaty shortbread? I'm thinking of a variation on your oat-peach pie but with an easier, press in shortbread crust - using this crumble but without browning the butter and creaming it with the sugar and processing the oats with the flour - but I'm not sure it would work
This looks divine! I’m loving all things plum at the moment and sad we’re at the end of season. I’ve ordered two lots in my next Riverford delivery, as it mentioned they are good for freezing if you cut in half and remove the pit first. Thought I might buy extra to try preserve them for a bit. If I were to make this with frozen plums, could I macerate from frozen or could I defrost the plums first?