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Ingredients
  • 12 ripe purple plums, stoned and halved
  • 1 tsp ground cinnamon
  • 1 orange, zested and juiced
  • 100g soft light brown sugar
  • 125g salted butter, cubed
  • 150g plain flour
  • 25g porridge oats
  • 3 tbsp chopped toasted hazelnuts
  • clotted cream or ice cream, to serve
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