Plum & ginger crumble

Preheat the oven to 180°C, gas mark 4 and grease a 20x20cm ovenproof dish with butter.

Arrange the plums in the prepared dish, sprinkle over the sugar and add the honey and vanilla paste. Gently toss the fruit so it is well coated, then bake in the oven for 25-30 minutes, or until the fruit is juicy and the edges are starting to caramelise. Drain away any excess liquid to help prevent the topping from getting soggy. You can set the fruit to one side at this stage until you are ready to assemble the crumble.

To make the crumble topping, rub the butter into the flour until it starts to clump together and you can’t see any large chunks of butter. Stir in the sugar, oats and the ground ginger, and mix with your hands.

Sprinkle the crumble topping over the roasted fruit and bake for 25 minutes until golden brown and bubbling. Serve piping hot with a generous amount of custard.