Makes 12 slices
- 250g Gilchesters Pizza & Ciabatta flour
- 200g Gilchesters Wholemeal Emmer flour
- 1 packet/7g dried yeast
- 100g caster sugar
- zest of one Lemon
- 250g Butter, softened
- 3 eggs
- about 5 tablespoon lukewarm milk
- pinch salt
- 1kg Plums
- 150g Amaretti
Mix flour and yeast and add remaining ingredients. Mix in a kitchen mixer using the dough hook until everything is well combined. The dough is rather soft and sticky. Cover with a clough and leave to rise for about one hour.
In the meantime wash and half the plums, remove the stones, and cut them a little at the top so you are getting quarters that are still connected at the bottom.
Knead the dough after the rise and transfer to a baking tray which has been greased and lined with baking paper. Dust your fingers in flour and flatten the dough to an even base. Crumble the amaretti on the dough and leave for another 30 min.
Melt 120 g butter and add to 200 g flour, 100 g sugar and 1 teaspoon of cinnamon for your crumble.
Put the plums onto the dough like roof tiles, snug next to each other and add the crumble.
Bake in the oven for 40 min at 180C