Plumming the Depths of Procrastination
By Eleanor Gaskarth
I have a dissertation to write. Twenty thousand horrible words, due this time next month. So… time to bury the nose in the books and get diligently writing, right? Nope.
Whilst staring morosely out of the window pondering the inefficacy of my brain, I noticed our plum tree was laden. Birds and wasps were greedily gorging and – I reasoned – in a day or two it would be too late. And fruit is good for the brain (particularly if covered in buttery, sweet crumble and marooned in a sea of custard).
So if I fail the course, bring shame upon my family and render the last two years obsolete, at least I’ll know the satisfaction of baking and serving something plucked from my own tree. I’ll plum for that (sorry – couldn’t resist).
- Pick and wash fruit, removing any stones (in addition to plums, we added some raspberries and a cooking apple that offered itself from another branch)
- Slice the plums in half and lay all of the fruit at the bottom of a big dish.
- Sprinkle with sugar and add a splash of lemon juice and half a glass of water.
- In a large bowl, make the crumble with a pat of butter, flour, sugar and a pinch of salt. Crumb it with your fingers until it is the right consistency.
- Scatter the crumble over the fruit and bake at around 180C for half an hour (or until the crumble is brown and the sticky fruit juice is ruining the bottom of your oven)
- Argue over what to serve it with – Cream? Ice cream? Custard?