Makes: 5 or 6 depending on your pot size
Preparation: 15 minutes
Cooking time: 25 minutes
1 410g tin of apricots, drained, dried and chopped
6 plums (they don’t need to be ripe) chopped and stoned
50g caster sugar
juice of 1 orange
1 tsp vanilla paste
100g plain flour
40g porridge oats
40g light brown sugar
50g desiccated coconut
10g unsalted butter cubed
Utensils : 5 or 6 individual oven proof dishes – I use round pots with a diameter of 8cm and 6 cm deep made by Denby
Heat the oven to 180C fan/200C non fan/Gas Mark 6. Put all the chopped fruit into a bowl add the sugar, vanilla and orange juice and give it aa good stir. Divide the fruit equally among the pots and press down to leave a good space for the topping.
For the topping place the flour, sugar, coconut and oats into a large bowl. Add the butter and rub into the flour using your finger tips until the mixture resembles coarse breadcrumbs. Spoon onto the top of the pots, again pushing down well and heaping up to look attractive. Set aside until ready to cook.
Bake in the oven for 25 minutes but cover them after 10 minutes as the coconut is liable to burn otherwise. Serve from the oven with either single cream, custard or vanilla ice cream.