A Plum JobAugust 17, 2011
This year promises to be a good one for fruit trees. The English apple season has started earlier than ever before thanks to the freezing temperatures of winter which put the trees to sleep meaning that they awoke in the unuaully warm spring with vigour ensuring lots of blossom and good pollonation. I would imagine that this reasoning extends to all fruit teres and a friend’s plum trees were certainly laden and I came away from an afternoon visit with bags of fruit, sweet eating plums that vanished quickly and a sharper, darker variety that begged to be baked.
I always forget just how lovely plums can be, the hard, tasteless fruits found in supermarkets are nothing in comparrison to those picked ripe from a tree. My tiny garden enables me to play with pots of compost and seeds resulting in harvests of salad leaves, slug ravished radishes and of course the essential courgettes. But what I would love, more than anything, would be a fruit tree. A tasty variety of pear or even apple would be a thing of joy, the blossoms, the fruits, the weeks of pies and chutneys, baked goods and compotes.
But a plum tree would be just perfect.
Eager to get started with the bags of fruit I came home with I looked for something quick and easy, this Oat Slice recipe from Delia.
I added some ground cardamom (from about 8 pods) as it pairs well with plums and is one of my favourite spices, I reduced the cinnamon slightly to a level teaspoon rather than the suggested heaped one to make it a bit more balanced. This really took no time at all to bring together, the nutty oats contrasted beautifully with the sharpness of the plums and the earthiness of the spices. You could adapt this to use a wide variety of fruits and I bet the addition of some chopped nuts in the oat layer would be divine.
There were still plenty left and a weekend poker evening meant hungry guests to share with. I didn’t want the stress of pastry and a pie, and a crumble, whilst one of my favorite puddings wasn’t right either. Nigel Slater’s Tender Volume II provided the recipe for a pudding like cake. There was homemade ice cream brought by one of my guests and I popped some of the remaining plums in a pan with the juice of an orange, a table spoon of sugar, a cinnamon stick and some crushed cardamom pods and reduced them to make a sharp yet deep and spicy compote to cut through the richness of the cake. I upped the spices from the original recipe by once again adding cardamom and also half a teaspoon of ginger and teaspoon of vanilla. I also used butternilk rather than milk.
Honey, Spice and Plum Cake
(slighty adapted from Nigel Slater’s recipe in Tender Volume II)
250g plain flour
Tsp baking powder
1/2 Tsp ground ginger
Ground cardamom from about 10 pods
Tsp vanilla extract
200g golden syrup
2 tbsp honey (NS specifies ‘thick’ but I used standard runny honey which was all I had to hand)
125g light muscavado sugar
250g plums, halved (or quatered if large) with stones removed
2 large eggs
240ml buttermilk (or milk)
Preheat your oven to 180C, grease and line a 24cm square tin
Sift together the flour, baking powder, bicarb and spices
Gently heat the golden syrup, honey and butter until the butter is melted then add the sugar
Whisk together the eggs buttermilk and vanilla extract
Stir the syrup mixture into the flour mixture using a metal spoon then the egg and milk mixture, stirring until no traces of flour remain
Pour the mixture into the tin then drop in the plums (vague)
Bake for 25 minutes then cover loosly with foil and bake for a further 10 – 15 minutes. Switch off the oven but leave for a further 15 minutes then remove from oven and allow to cool in the tin.
I can’t help but wonder how Nigel comes up with these recipes – is it based on one tried and tested perhaps handed down or has he (or a minion) experimented with different baking times and options? I’ve not come accross a recipe before that states you should leave a cake in a cooling oven as part of the baking process.
I’m not sure whether a little longer was needed in the oven – you can see the dense moist crumb, and that the plums have sunk to the bottom, but it didn’t taste under done in any way. Not that there was any way to test this theory but I suspect well wrapped it would keep well being so moist. This one disappeared swiftly.