It's that time of year isn't it? The time when you just want something warm, sweet and yummy to chow down on after you've finished chowing down on the thing you chowed down on before. You know what we mean.
It's also my favourite time of year for beer, after a summer (what summer?) of pales and IPA's I get the chance to retreat to the comfort of a pint of stout, brown ale or porter, and blimey is there a load of decent beers to choose from. This time we're experimenting with Mad Hatter Brewing Company's Raspberry Tipple, a raspberry stout, who are brewing some exceptionally creative beers out of Liverpool. Their Tzatziki Sour was one of my drinks of the summer.
- 1kg plums
- 330ml Mad Hatter Brewing Company's Raspberry Tipple
- 4 table spoons brown sugar
- 400g granola (we used gluten free)
- Knob of butter
- Custard or ice cream for serving.
Pre heat oven to 180C/ 350F/ Gas Mark 4
Chop and deseed all your plums and stick in a pan on a medium heat, with 4 table spoons of sugar, and the entire bottle of beer (there might be enough for you to take one sip, but only one). Bring to a boil, then simmer for 12 - 15 minutes (until your plums are nice and soft). Strain your plum over a bowl, and return the juicy, plummy, beery mix to the boil and reduce to a thicker jus.
In the meantime transfer your plum mixture to either a large oven proof dish or several smaller ones, pour over you plummy beer reduction, and set aside until your ready to pop in the oven.
We used a gluten free granola mixture for the topping, but you could make a traditional crumble mix if you fancied it. Toast the granola in a frying pan over a medium heat, add a couple of knobs of butter. Once you've got a nice toasted mixture, spread evening on top of the plum mixture. This will keep in the fridge for 4 days, but, you'll do well to resist it for that long.
Pop in oven for 10 - 15 minutes. Serve with either custard or ice cream. I'm going to be sharing an IPA custard in the next couple of weeks, so I'll link that from here as soon as it's up.