Plum crumble

• 1½ lb (700 g) plums
• 1 tablespoon water

Halve and stone the plums. Put them into a saucepan and add the water, butter and sugar. Bring to the boil, cover with a pan lid, then cook gently for 5 minutes, or until plums are tender. Spoon the fruit mixture into a buttered 1½ pint (900