Thursday, 5 September 2013

Plenty of Plums

It's the season for Plums. They are an amazingly versatile fruit with lots of Vitamin C so I’m delighted to share this recipe from Grandma’s collection.
Plum and Almond Flan
Flan base  Shortcrust Pastry Use 8oz /225g flour
Meryl’s tip You can use 7oz/200g flour and 1oz/25g of ground almonds and 4oz/110g butter

Filling
3oz/75g butter
3oz/75g sugar
½oz/10g  flour
2 eggs beaten
3 oz/75g ground almonds
1 lb/450g plums

Roll out the pastry to a 9 inch or 23cm flan dish and allow it to ‘relax’ for around 30 minutes. Cream the butter and sugar. Then add the beaten eggs. Fold in the flour and ground almonds into the mixture. Pour the mixture into the pastry case. Cut the plums into halves and remove the stones. Arrange the plums on top of the almond filling. Bake in a preheated moderate oven 190C, 375F Mark 5 for about 25-30 minutes until the top has browned.

If you wish, you can glaze the top by boiling 2 tablespoonful of any dark jam or jelly such as  redcurrant, raspberry, bilberry or plum with 1 tbsp of hot water. Brush this on top of the flan. 

There are lots more recipes with Plums. They've been on display as Recipe of the MOnth in my local market. 
  1. In Yorkshire we like The Yorkshire Drop It’s proving to be another hit at Tim & Jane's Tasty Flavours at our local market as Grandma’s Recipe of the Month.
  2. Make a Plum Crumble with the same Crumble mixture as for Rhubarb Crumble
  3. There’s a recipe for Plum Jam in Grandma Abson's Traditional Baking book
  4. Or simply stew the Plums  in a pan in a little water or eat them as they come.
Make the most of them while they are at their best! Have you a favourite recipe with Plums? Which will you choose?

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