Wartime Plum Crumbletop from the Good Eating Cook Book printed in the 1940s is absolutely delicious. Quite frankly you could get away with using less sugar but it was a super sweet hit to the palate and as I am having just one dessert per week (on a Sunday) then I wasn’t complaining!
The word “crumble” just wasn’t really widely used or recognised in 1940s cook books so I was DELIGHTED to find this readers recipe for Plum Crumbletop that validated my own personal thoughts that surely people made “crumbles” during WW2 as they were quicker and more economical as you could add oats and breadcrumbs to the mix.
Plus like me I am sure you love the word “crumbletop” – it sounds positively medieval!
Much love, C xxx
Plum Crumbletop Recipe
- 1lb ripe plums
- 1 teacup of self raising flour
- margarine the size of an egg,
- 3/4 teacupful of sugar (I used half these ingredients to make a smaller dessert)
Method
Place raw plums sliced up in a pie dish with a little water. Sprinkle 2 tablespoons of sugar over, put flour in basin, rub in margarine, add rest of sugar. The dry mixture, which should look crumbly, is sprinkled evenly and thickly on top of sliced plums. Bake in moderate oven for 30 minutes. Top with custard.
Serves 4-8
I was born in 1942 and I am sure my mother used the description crumble though i love crumbletop which is the perfect description. Of course, even in the 1950s everything was seasonal and as kids we were waiting for the forced rhubarb at this time of year! There was never any leftovers!!!
I love crumble and this sounds absolutely delicious!
Love this name crumbletop