Jamie Magazine
By Jennifer McLagan
Ingredients
3 cardamom pods
½ a vanilla pod
75g caster sugar
70g desiccated coconut
1 large free-range egg white
1 orange
4 large plums or any soft stone fruit
Method
- Preheat the oven to 180ºC/gas 4.
- Bash the cardamom pods in a pestle and mortar, remove the seeds and discard the pods. Grind the seeds to a powder, then place into a bowl.
- Split the vanilla pod lengthways, scrape out the seeds and add to the bowl. Mix in the sugar, coconut, egg white, all the orange zest and half the juice.
- Halve, destone and place the plums cut-side up on a baking tray.
- Pile the coconut mixture into the holes.
- Bake for 15 to 18 minutes, till the crumble is golden and the fruit is soft. Serve with vanilla ice cream.
Tags