Plum Shortcake Crumble Recipe

175 g/6 oz butter, diced, plus extra for greasing
250 g/9 oz plain (all-purpose) flour
175 g/6 oz caster (superfine) sugar

450 g/1 lb ripe plums, halved and stoned (pitted)
25 g/1 oz chopped almonds

Chantilly Cream to serve

Method:

Lightly grease an 18 cm/7 in loose-bottomed cake tin (pan). Sift the flour into a bowl. Add the butter and rub in with the fingertips. Stir in 75 g/3 oz of the sugar. Spoon about a third of the mixture into a separate bowl and reserve. Knead the remaining mixture until it forms a ball. Press into the base and sides of the tin. Put the halved plums in the tin and sprinkle with the remaining sugar. Scatter the crumble over, then add the almonds. Cook in a preheated oven at 190°C/375°F/gas mark 5 for about 40 minutes until crisp and golden. Leave to cool for 10 minutes, then carefully remove from the tin but leave on the base. Serve warm or cold with Chantilly Cream.