The extraordinarily hot spring and the wet summer have combined to produce bumper crops of fruit. I have an abundance of apples, a slew of strawberries, a teemingness of tomatoes and a richness of raspberries. After making jam from the berries, I thought I had time to relax until the apples and tomatoes are ready for picking but a friend had other ideas. She arrived with four enormous bags of plums and a box of jars. What could I do but get the preserving pan out again?
Stoning and cutting up 20 pounds of plums was quite a task and it was more fruit than I needed for jam. What to do with the rest? Fortunately, I was about to visit my son so a big bake up was justified.
tuna quiche recipe on him. That's the result on the left of the photo. It was a great hit with him and with little Brit. I also made a roasted vegetable quiche and a plum tart and then I made some jam tarts with a jar of the plum jam. The other item in the photo is a plum crumble cake. I have had the recipe for many years but this was my first attempt at baking one. Here is the recipe:
I used a 10 inch/25cm springform cake tin, lined with baking parchment.
5oz/150g butter at room temperature
5oz/150g caster sugar
4 eggs at room temperature
2 teaspoons vanilla extract
5oz/150g plain flour
1teaspoon baking powder
2lbs/900g red plums, halved and stoned
For the crumble topping
4oz/115g plain flour
4oz.115g light brown sugar
1 heaped teaspoon ground cinnamon
3oz/75g butter, cut into pieces and refrigerated
- Make the topping by combining the flour, brown sugar and cinnamon powder in a bowl. Rub in the cold butter pieces until the mixture resembles coarse breadcrumbs. Leave to one side while you mix the cake batter.
- Cream the butter and caster sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Sift the flour and baking powder together and fold into the cake mixture.
- Pour the mixture into the prepared cake tin. Arrange the plum halves on top and sprinkle with the crumble topping.
- Bake at 180C/350F/Gas 4 for about 45 minutes, until a skewer inserted in the centre comes out clean. Leave in the tin to cool.