No, not the plum pudding of Victorian novels and Christmas past, but a light sponge, studded with pistachios and topped with yellow mirabelles, foraged from a Shropshire hedgerow, as a counterbalance to the sweet cake.
125g sugar
2 eggs
1 tblsp plum jam - last year's egg plum jam here!
1 tblsp Greek or natural yogurt
50g shelled pistachios
350 g stewed, sweetened plums - add sugar to suit your own palate.
Gently poach 350g plums and sweeten to taste (Don't overdo it, the tart contrast with the sweet cake is a joy).
Pre-heat the oven to 170ºC and lightly grease a 10" prospector pan.
Cream 125g butter with 125g sugar until light and fluffy.
Beat in 2 eggs and then stir in 1 tablespoon of Greek yogurt and another one of plum jam (we used some of the jam from last year's plum harvest), with 50g of chopped pistachios.
Fold in 125g self raising flour.
Spoon the mixture into the prospector pans and level off with a knife. Spread the cooked plums over the top of the mixture and place into the oven.
Cook for 25-30 minutes, until it passes the skewer test.
Serve warm with cream or yogurt.Cream 125g butter with 125g sugar until light and fluffy.
Beat in 2 eggs and then stir in 1 tablespoon of Greek yogurt and another one of plum jam (we used some of the jam from last year's plum harvest), with 50g of chopped pistachios.
Fold in 125g self raising flour.
Spoon the mixture into the prospector pans and level off with a knife. Spread the cooked plums over the top of the mixture and place into the oven.
Cook for 25-30 minutes, until it passes the skewer test.
Netherton Foundry Shropshire 2019 ©
No comments:
Post a Comment