this was one of those baking disasters that went so terribly wrong but actually came out so beautifully in the end… if you’re anything like me the idea of planning meals in advance goes against everything I know… i’m an impulse person and tend to cook for my mood but part of this campaign is about encouraging us to make food that lasts for more than the one hit and whilst this worried me slightly, as I began to unpack the gorgeous food items my brain automatically started to plan meals… of course pulling flour and butter out of the delivery box first didn’t help and with 3 huge punets of delicious dark red plums I had an idea to make them spread over a couple of dishes… I baked the plums in a dash of pimm’s first, which is simply me trying to elongate the taste of summer for as long as I can and then made my crumble with half of the plums… and with the other half I simply jarred them which has given me a sticky, sweet and tart plump jam… divine!
for the baked plum and pimm’s jam
3 punets of plums – roughly 30 plums – stoned and cut into quarters
a tablespoon or so of sugar
2 tablespoons of pimm’s or any liquor of your choice – dubonet will work well
for the crumble
3 tablespoons granola
take a large baking dish and lay the plum quarters onto it and sprinkle with the sugar and pimm’s and slowly bake for about 20 mins on 160C or until they are soft but not losing shape – remove from oven
make the crumble in a large bowl by rubbing the butter into the sugar and flour until you have large breadcrumbs, then add the granola and mix together.
take half the plums away and place them into a jar to store for yummy things… wit the other half place them into a smaller baking dish, cover with the crumble mixture and bake on 170C for about 25mins or until golden
serve with lashings of cream…
…I have plenty more organic recipes to come throughout September, so watch this space… eat and of course, enjoy!