Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Place plums in a saucepan over medium heat with 2 tbs water. Add peppercorns, then cover and cook for 5-6 minutes until softened. Add lemon juice and sugar to taste. Remove from heat, then transfer to a baking dish.
• 3.
  To make the crumble, place flour and butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs, then stir in caster sugar. Sprinkle crumble over plums and bake for 20-25 minutes until golden.
• 4.
  Meanwhile, for the Sichuan salt, grind the salt and peppercorns in a mortar and pestle until fine. Set aside.
• 5.
  Divide the plum crumble among bowls, top with a drizzle of cream and sprinkle with Sichuan salt, then serve warm.