In Praise Of … Plums

This month we showcase Plums, which are closely related to greengages, damsons and sloes. Of plums proper, they can be red, orange, purple or black and they are jam-packed with fundamental nutrients, minerals, cancer prevention agents and fibre. You can eat plums fresh or dried and they are in season from August through to October.

Plum Upside-down Cake

Ingredients

50ml sunflower oil, plus extra for the tin

50g butter, softened

300g light brown soft sugar

6 plums, stoned and cut into 8 wedges

284ml pot buttermilk

Method

1 tsp vanilla extract

4 eggs

325g self-raising flour

½ tsp bicarbonate of soda

Heat the oven to 180°C/160°C fan/gas 4. Oil and line the base of a deep 20cm springform cake tin. Combine the butter with 50g of the light brown soft sugar and spread onto the base of the lined tin. Arrange the plum wedges on top in concentric circles.

Tip the buttermilk, vanilla, oil, remaining sugar and eggs into a large bowl and beat for 1-2 minutes using a fork or whisk to break up the eggs. Tip in the flour and bicarbonate of soda and mix until you have a smooth batter. Carefully pour this on top of the plums, then put in the oven for 45 mins to 1 hour until a skewer comes out clean. Leave to cool in the tin completely, then remove from the tin and invert onto a board or serving plate.

Limoncello Plum Tart

Ingredients

500g ready-made shortcrust pastry

Zest and juice of 2 unwaxed lemons

4 tbsp double cream

100g pack ground almonds

5 eggs

Method

100g butter, melted

8 tbsp limoncello liqueur

6 plums, stoned and cut into wedges

200g golden caster sugar

Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.

Heat oven to 180°C/fan 160°C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 minutes. Remove beans and paper.

Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.

Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 minutes until the custard is just set. Allow to cool then dredge with icing sugar before serving.

Jane O’Hagan

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For more information please contact Jeannie on 07808 735066 or Jane on 07592 821976.

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