Gingerbread Plum Crumble Recipe

Ingredients

Fruit filling

660g plums stones removed and cut into 15mm/½in pieces
140g frozen cranberries
3 tbsp fresh orange juice
¾ tsp ground cinnamon
30g dark brown sugar 

Crumble topping

1 x Shortbread Crumble Topping Pouch

Gingerbread whipped cream

250g mascarpone
50g icing sugar
340ml whipping cream
1 tsp ground ginger

To serve

8 mini gingerbread men
25g shelled pistachios

Method

Oven: 200°C / 180°C Fan / Gas 6

1. Make the Fruit Filling

• Add all fruit-filling ingredients to a large saucepan.
• Stir to combine, then cook over medium heat for 10 minutes, stirring often, until the mixture turns thick and jammy.
• Reduce the heat and cook for another 5 minutes, or until the plums are soft.
• Set aside.
  
  

2. Make the Gingerbread Whipped Cream

• Smooth out the mascarpone to make sure there’s no excess liquid.
• Place cream into a stand mixer fitted with the whisk attachment. Whisk the cream until it reaches soft peaks.
• Fold in the mascarpone, icing sugar and ginger*
• Keep chilled until serving.
  
  *Note: it’s important not to overwhip your cream. 

3. For 8 Mini Crumbles

• Spoon 100g of fruit filling into each ramekin.
• Add 50g of crumble topping to each.
• Bake for 12 minutes.
• You’ll have about 12g crumble topping left — this gets added after baking.
• Remove from the oven and sprinkle the extra crumble over each one.
• Pipe or scoop the gingerbread whipped cream on top (use a 2D nozzle if piping).
• Finish with pistachios, dried cranberries, and a mini gingerbread man (optional).
• Serve immediately.
  
  

4. For One Large Sharing Crumble

• Transfer all fruit filling to a 20×30cm (8×12in) baking dish.
• Scatter the crumble topping evenly across the surface.
• Bake for 12 minutes.
• Serve at the table with a generous bowl of gingerbread whipped cream and all your
• toppings so everyone can help themselves.