Serves 6-8
Prep time: 15 minutes / Cook time: 30 minutes
INGREDIENTS
125g butter
½ cup sugar
1 egg
1 cup + 1-2 tablespoons plain flour
1 cup desiccated coconut
1 teaspoon ground cinnamon
1 ½ teaspoon baking powder
¼ teaspoon salt
1 x 850g tin Black Doris Plums
50g good quality white chocolate (I use Whittaker's)
METHOD
Heat the oven to 180C. Grease a 20cm cake tin, tart tin or pie dish.
Melt the butter in a medium-sized pot set over low heat.
Stir in the sugar, then remove from the heat. Let cool for five minutes, then add the egg, flour, coconut, cinnamon, baking powder and salt. Stir together to form a dough.
Press about two-thirds of this mixture evenly into the base and sides of the prepared tin.
Drain the plums (reserve the juice for another use) and remove the stones.
Place the plums evenly on top of the dough and scatter over the white chocolate.
Crumble the rest of the mixture on top.
Bake for 30-35 minutes, until the crumble topping is light golden and dry to touch.
Serve warm or at room temperature, with whipped cream, ice cream, custard or yoghurt.
Related Stories
Feijoa, Ginger and Coconut Crumble Shortcake
This is a multi-purpose delight in that it tastes fantastic either warm from the oven or cold from the fridge.
Grilled Asparagus with Anchovy Dressing
This is the perfect BBQ dish. The dressing on this dish has more impact on homegrown asparagus, which is profoundly sweeter than anything bought.
Double Peanut Brownie Cheesecake
Try to resist eating more than one slice of this dreamy cheesecake.
Sticky Lamb Spare Ribs
I like to use the lesser-used cuts of meat when possible. They are often cheaper, and if attached to the bone (like these spare ribs) they have so much flavour.
Out Now
Twenty-Sixth Edition
Our beautiful Takurua Winter 2026 Edition is out now.