The last Bank Holiday of the year usually signifies the end of summer, but today felt like the first day of Autumn with a distinct chill in the air. Ever the optimist, I’m still hoping for a late Indian summer to arrive, but today was definitely a day for warming the cockles and a little inspiration.
I don’t grow a great deal of fruit and veg in my garden, but we have a plum tree tucked away in the back corner that faithfully produces fruit every year without too much fuss. It’s a bit of an unusual fruit – the small perfect ping-pong-ball shaped and sized plums remain green even when ripe. They usually remain pretty tart to the bite even when they’re soft too. Perfect for a crumble.
I know it’s not strictly Indian, but I thought I would share my little Indian twist on a classic British pudding. Cardamon Plum Crumble.
Cardamon – as I’m sure you know is a great Indian spice. It’s a warming spice (not hot like chilli – more earthy like nutmeg perhaps), and it’s traditionally used in savoury, but also in sweet dishes in India. It’s also used in Chai – proper milky Indian tea (which is actually more like hot creamy milk, with spice and a some tea leaves!).
So why not use Cardamon in a classic crumble, instead of cinnamon or nutmeg? Hmmm. Let the experiment begin…
So I’m afraid I didn’t really weigh ingredients. These are guestimates – but crumble is fairly visual. I picked about 2 Lbs of plums – washed and stoned (the plums, not me).
I took around 10 dried Green Cardamon Pods. I crushed them with pestle and mortar and threw away the shells. I then ground up the little seeds to powder. I mixed half the powder into a quarter cup of orange juice, and poured both over the plums in a baking dish.
These plums are not very juicy so the orange juice works to add a little extra moisture. I used about 100g of soft brown sugar over the top of the plums.
The Crumble:
I think crumble tastes better the more butter there is. Funny that. But if this winter is as bad as, well the year before last, then its good to start fattening up a little bit!
About 300g of plain flour, and 250g of butter. I used guess work for the crumble as basically you can tell if your fruit needs more of a covering. Max-out the amount of butter your flour can take.
The crumble should look like little mini popped-popcorn kernals (not powdery breadcrumbs!). To this I added a further 200g of brown sugar – mix this in with a fork so the crumbs do not form into a dough.
And then mix in the rest of the cardamon powder.
Cover the plums with the crumble mixture and bake in the oven for around 30 – 40 minutes at 180 degrees.
The juice will pour over the top of the crumble and leave a gorgeous sticky mess.
Serve hot. Yum.
I think the cardamon works really well. It adds a new depth to an old favourite.
You may want to add even more! Let me know if you give it a go. Would love to know what you think of it too.
I love the idea of using cardamon with plums. This looks fantastic!
Let me know if you try it! Would be great to know if you think it works too!
Agreed, it does look great!
This looks delicious!
presentation is very nice
Gorgeous plum color! I just made jam with a whole mess o’ Damson plums (also very British-esque) but still have some leftover. I think I’ll try a Cardamom Crumble!
As usual, I’ll need to get out my calculator for figuring out what 200g’s look like in my measuring cup!
Thank you! I made plum jam a couple of years ago – only I stored it in jars that I once must have stored spices in… Even though I sterilised the jars, the jam ended up tasting of chilli and cloves! Disaster.
I really hope you like the cardamon crumble – it’s a safer bet from me! (I think 200g is about 7oz)
This sounds like such a delicious combination of flavors!
This sounds lovely, and very fitting for our ‘summer’ 🙂 I think your plums might be greengages though? Tasty anyway!
Ah! Thank you for letting me know! Yeap – they don’t look the most appetising but taste great. Your Blanket looks fabulous by the way!
Thankyou! It’s a work in progress 🙂 I’ll definitely be trying the plum/cardamom combination next time I get hold of some (or greengages!) I love cardamom in bread, but that’s more of a scandinavian thing I think?
beautiful post! i love your blog! i’ve always wanted to learn more about indian cuisine! i’ve never seen green plums like that before! how funny, i recently paired plums and cardamom on my blog as well: http://yinmomyangmom.com/2012/08/14/coffee-cake-with-plums-and-walnut-cardamom-streusel/ your recipe looks scrumptious, thanks for sharing!
Great minds think alike – how cool is that!
Love the look of your blog too and can’t wait to read more! Thanks so much for sharing.
Leave those plums to ripen – they look like greengages and if you leave them until they are soft they will be glorious. Plums and cardamom sound a delicious mixture – I’ve made plum jam with some mulling spices but just cardamom would be better.
Thank you! Yeah they’re lovely when they a properly ripe – I just couldn’t resist them in a crumble. They were just sharp enough. Cardamom Plum Jam sounds really great too. Would love to know how you get on with it!
I love cardamom and always have it in my kitchen; this sounds like a must-try recipe!
I will certainly let you know. So glad to have found your site too!
This is a genius idea. I LOVE cardamom and can’t agree more that it would go so well with the delicious plums in season right now. I was just about to make a plum crumb, but will be sure to add cardamom.
That’s so cool! thank you. Hope you like the flavour. Your grilled bok choy looks great too!
this sounds amazing, I like to experiment with spices/flavours in sweet cooking too – I do a mean line in jams: blackcurrant and star anise, raspberry and lime, raspberry and cinnamon stick. It gives the jam a nice twist.
I can see a plum and cardamom jam coming too!
Sounds wonderful. Yes, I think this season will see a fair few cardamom and plum jams being offered up … be an original flavour combination for jam Christmas gifts!
This looks spectacular! Thanks for stopping by my blog.
Very interesting! Must try this soon.
This looks yum! Have you tried using garam masala in your crumble? I love it b/c it has a lot of my favorite spices all rolled into one.
Gosh. Hmm. Interesting. Isn’t the mix too heavy for a sweet dish? I haven’t tried it but good to hear if you do!
This looks super tasty! Can’t wait to give it a try. Just waiting for cool weather!
I am keen to experiment! You mentioned chai – how about an authentic chai recipe???
Hope you like this recipe…
Thank you sincerely for a fascinating and eloquent post – I will be trying out your chai recipe TODAY 🙂 – can’t wait!!
How nice of you to say so – Thank you! Lovely message behind your blog time capsule.
I luv crumble and look forward to trying this out, it sounds really good! Thanks for stopping by my blog 🙂
I love this recipe. I will try it!
Regards, Roz
http://www.rozw.wordpress.com
http://www.pinterest.com/rozweitzman
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How flattered are we over at Kiran’s Cooking Club and Holy Cow! F.C. Thank you 🙂 The ginger sounds like a great warming addition.
This looks amazing!
As a Brit I love a good crumble and I must admit yours looks and sounds like one that would quickly become a favourite!
Thank you!! hope you give it a try 🙂
I hope I get to give it a try too 🙂
It looks absolutely yummy! And the photographs are nice. Thanks!
Even in the spring city, Kunming, there is a very slight change in the weather to a fall-like feel in the evenings and mornings. Roz
Mmmmm…this looks delicious! Used cardamom before in a recipe for spiced buttery pecans, along with cumin, chili powder and a little cayenne. Cardamom adds a wonderful dimension, sweet and smoky at the same time. Never saw green plums before; they are mostly purple and red here in the U.S. Nice post, thank you!
Oh, your blog is lovely! This recipe for cardamon plum crumble looks delicious and very easy to make gluten free by just subbing out reg flour for gf. Thanks!
-Dana
Looks fantastic:) I have been using cardamon for years in my baking and such whenever cinnamon is there cardamon is soon to follow:) But recently, I have had the joy of encountering the lovely green cardamon pods (before I was enlightened I used the ground stuff in a jar:) Now I grate a little cardamon with a microplane and ohhh:) This recipe looks like a perfect combination with plums & cardamon:) Thank you:)
Thank you – Yeap, cinnamon and cardamon must be distant cousins or something! 🙂
Wow, very different recipe using a plum. Thanks for visiting my blog. I will be back to view more of your recipes.
Lovely blog you have here! Thank you for visiting mine. Sara
Gorgeous post! So glad it was the plums that were stoned, and not the cook…. 🙂
🙂 me too!
Pingback: Digest This: My Everyday Chai Recipe « Kiran's Cooking Club
I made this tonight, adding chopped crystallized ginger. I wish I could send the smell through the computer. It is heavenly! I am eating this now, and for breakfast in the morning. 🙂
My kids thought the flavors were too “exotic” (that was the word my 14 y.o. son used), so I got it all to myself!
All the more for you 🙂
This looks delicious! I was actually thinking of making a cardamom and pear cake so may have to make this too!
Kiran, thanks for the Like. I love crumbles and Indian food. This sounds delicious! Your crumble would pair nicely with my cardamon cream recipe. I will need to post that one soon!
Hello there – that’s great, I look forward to seeing it 🙂 Thanks for the kind message!
Looks delicious to me! a new twist on a classic pudding 🙂
I’ve been looking for cardamom recipes since I fell for a bottle of the beautiful stuff in a quaint spice shop. Will have to try! Wonder how it would taste with other fruits?
That’s wonderful – please do try and let us know how you get on!
I never thought to use cardamon with the plums but it looks delicious. I will definitely be trying this. Look forward to following your blog as my husband and I really enjoy Indian food and love to make it at home.
Great! Really happy to have you here!
This sounds really delicious!
This sounds utterly fabulous! Shall be trying this when the dark, cold nights drawn in!
Hello Kiran,
Thanks for following me, I always looking food bloggers because i am new to blogging and i want learn more things from you and all experienced bloggers. Representation is very nice, i dont know more about this recipe but it looking so delicious.
Wonderful – thank you!
Green plums? Fascinating! This sounds like the perfect, warm fall dish. YUM!
This looks delicious! I just made a cardamom apple crumble this morning! I’ll have to try it with plums next.
Wonderful! Hope you enjoy it!
Thank you Kiran, for liking my post about South Indian gunpowder! Does it frequently play a role in what you cook? Is it used significantly more in Andhra Pradesh than say Tamil Nadu?
Also, cardamom, I’m a big fan. I tried a cardamom shake in Manama, and have been looking for it in every South Asian/Arab neighborhood in NY, but to no avail. Is it popular in India? I’ve read that most of India’s cardamom comes from Guatemala, or at least, most of Guatemala’s cardamom goes in that direction!
Fascinating reading your piece – I’ve never heard of gunpowder! Thanks for the interesting comments – I hope you find the cardamom!
Your crumble sounds and looks quite tasty.
Looks divine 🙂
Kiran:
Thank you for commeting on one of my blogs about Open Door Fellowship: A Place to Call Home. It was nice to hear from you.
In addition, I am sending you the link to a “non-profit” cafe in Denver, Colorado that often serves organic, healthy food. They also serve several Indian dishes. I sent them your website information and am now letting you know about The SAME Cafe. I am sure they will love to join your recipe club and visit your website.
Sincerely,
Merlene
Merlene’s Memos
Kiran,
Apologies, — I forgot to send you their link. http://www.soallmayeat.org/
The SAME Cafe (SAME stands for “so all may eat.”
Merlene
Merlene’s Memos
That’s really great – thank you for taking the time to do that. I will certainly take a look!
Kiran,
My pleasure. Brad and Libby are the owners/operators. I am sure one of them will contact you soon. They are always looking for new recipes.
Merlene
Merlene’s Memos
Look at those gorgeous luscious fruits! Am a huge fan of crumble here, breakky, or dessert I can’t go past baked fruits. Beautiful blog by the way too 🙂 Happy Cooking!
Thank you so much – your site is gorgeous! Definitely following – happy cooking too 🙂
Beautiful photos!
Thank you so much 🙂
I’ve been thinking of making cardamom ice cream to go with crumble for a while now, but love the idea of incorporating it into the actual dessert. Delicious!
Thank you! Your blackberry slice looks amazing!
Recipe looks great and your photos are very nice.
Thank you 🙂
I don’t like crumbles but I like the idea of cardamom with plum, should experiment and see 🙂 Thank you.
Alessandra
Great – hope you give it a go! 🙂
the texture of this crumble reminds me so much of my fav indian sweet ‘Kalakand’…..you have a lovely blog here!
I know what you mean! That’s a nice memory. You have a lovely blog too!
super inspired 🙂 thank you
I love cardamon and I love plums, so looks like I’ll be trying this recipe out at the weekend.
Coincidently, your green plums look remarkably like greengages, which I guess they are, as greengages are also green plums!
That’s really great – it is really yummy! Yeah – a few people have now kindly told me they are greengages. Thanks for getting in touch. You have a lovely site btw!
This is beautiful! I have a surplus of plums right now, and I love them with cardamom. I think I’ll try this. Thanks for posting!
Thank you! Perfect weather for a crumble 🙂
Looks gorgeous. I don’t usually enjoy a crumble, but I’ve never tried plum. I’ll have to try it. Cheers!
omg! it looks absolutely delicious! 😀
I discovered cardamom on a recent trip to India and brought loads back. Unfortunately we don’t have any plums this year – the frost got the blossom – but we do have lots of apples and inspired by your blog I think I might experiment with cardamom apple crumble!
I’m sure it’ll work well with apples too : )
We don’t get green plums around here– but the crumble looks so good. Thank you for liking my post!
I love cardamom! It’s wonderful with hot chocolate and other sweets. =)
This looks so interesting and delicious! Can’t wait to try some new flavors together 🙂
This looks amazing! I’ve been wondering what to do with cardamom. Thanks for the idea! Thanks too for stopping by my blog and liking my ham and Brussels sprout recipe!
oh my so glad you liked my post so that I had the chance to find your amazing blog!
Looks amazing! I’ve made apple and pear crumble many times but never thought to try it with plums. I shall have to give that a try sometimes. Thanks for posting.
Thank you!
I’ve often used cinnamon with plums but had never thought of using cardamom. Will have to try it when plums are back in season here in New Zealand.
Hi there. This looks great, I made my apple crumble filling last night for Christmas Day (yes, organised!) which we have for those who don’t like Christmas Pud (ie, me and the kids). But definitely going to try it with plums, unfortunately our plum tree is back at our home in Portugal so will have to shop buy them. And the Singapore weather is too hot to make crumble by hand (excuses) so I buy a crumble mix, shame on me…. thanks for the idea! Cath
p.s. the photography on your site is inspiring.
I have sent this recipe to a friend and will make it for her when she visits. She loves the taste of cardamon but is allergic to chili and capsicum, so I am always looking for non-chili cardamon treats for her.