Put a heavy bottomed frying pan on a high heat. Place the halved plums in the dry pan, leave until sizzling and turn occasionally to caramelise the outside of the plums
Whilst your plums are browning in the pan, mix together the sugar, orange zest, cinnamon, vanilla and flour.
Place the plums into the base of a shallow baking dish approximately 30cm in diameter and sprinkle over your sugar and spice mix.
Add 2 tbsps. of water to your spiced rum and pour over the plums.
For the crumble, place the flour, butter and Rodda’s clotted cream into a food processor and pulse until the mixture just starts to clump together and look like large breadcrumbs. Stir in the sugars and granola.
Alternatively, rub the butter and Rodda’s clotted cream into the flour using your hands, again until it starts to clump together and resemble large breadcrumbs. Stir in the other ingredients
Scatter your clotted cream crumble mix over the plums and bake in the oven for 30–40 mins until golden brown.
Leave to cool for about 10 minutes before serving with spoonfuls of Rodda’s clotted cream.