As I’d imagined, my list of favorites wasn’t on the Academy members’ minds, but at least Ang Lee took home the Best Director award and that was great – the moment his name was announced I jumped on the bed so hard I ended up waking up my husband. :D
I have tremendous respect for Lee who, to me, is one of the best directors out there: not only is the man super talented but also very versatile – how many directors actually deserve both adjectives? Too bad, once again, his movie did not get the Best Picture award, but just as to me “Brokeback Mountain” was the best movie back in 2005 “Life of Pi” was the best in 2012.
And, speaking of best this and best that, this crumble comes from one of the best cookbooks I own, and certainly one of the most beautiful as well: the flapjack topping - and by flapjack I mean the cereal bar and not pancakes, as the fantastic Jeremy Irons explains to Martha - is so good I’ll try this recipe with apples once fall arrives.
Plum and ginger crumble with flapjack topping
slightly adapted from the wonderful Good Things to Eat (mine was bought here)
250g small plums, halved, stones removed
1 teaspoon finely chopped crystallized ginger
1 tablespoon water
pinch ground cinnamon
50g + 1 tablespoon unsalted butter, divided use
¼ cup (50g) + 1 tablespoon granulated sugar, divided use
1/3 cup (30g) rolled oats
1/3 cup (46g) self-raising flour*
½ tablespoon golden syrup
1 ½ tablespoons heavy cream – I used sour cream I had left from another recipe
Preheat the oven to 200°C/400°F. Have ready a shallow 500ml-capacity ovenproof baking dish.
Put the plums in a small saucepan with the ginger, water, cinnamon and 1 tablespoon of the butter. Cook over medium heat for a few minutes, until the plums have started to soften. Transfer the mixture to the ovenproof dish and sprinkle with 1 tablespoon of the sugar.
In a small bowl, mix together the oats, the remaining sugar and the flour. Melt the remaining butter in a saucepan, remove from the heat then add the golden syrup and cream and mix well. Pour over the oat mixture and stir together. Spoon on top of the fruit, level out in a thin even layer about 1cm (½in) thick – try not to make it any thicker, or it may not cook through. Put the baking dish on a baking sheet and bake for about 30 minutes or until fruit is bubbly and topping until is set and golden brown.
Cool for 10 minutes then serve with cream or vanilla ice cream.
* I replaced the self-raising flour for 1/3 cup (46g) all purpose flour + ¼ teaspoon baking powder + pinch of salt
Serves 2 or 1 very greedy and hungry person :)