Despite the poor start to the year, our garden ended up producing more fruit than it has done for a long time. The plum harvest was a good one, but because we had a downpour at the wrong time many of the fruits burst their skins. Although the plums tasted as good as ever they attracted wasps, and wouldn’t keep. Rather than waste them, I adapted a recipe I normally use for blueberries. It worked brilliantly.
Prepared plums, washed, halved and with the stones removed.
6oz softened butter (or margarine)
6 oz caster (fine) sugar
6oz self-raising flour
Extra caster (fine) sugar to taste
Lemon juice (optional)
Heat the oven to 180ºC (Fan, 160 C) Gas mark 4.
Cover the bottom of a shallow ovenproof dish with the roughly sliced plums. Add a couple of tablespoons of water, and sprinkle them with sugar to taste. If the plums are already quite sweet, add a spritz of lemon juice.
In a separate bowl, beat together the butter, sugar, flour and eggs for a couple of minutes to make a smooth, glossy mixture. Spread this evenly over the fruit, and cook for around 35-40 minutes, or until the sponge is well risen, golden brown and springs back when lightly pressed.
Serve warm, with custard or ice cream.
This week’s hero is award-winning Milos Karadaglic. He comes from Montenegro, and began playing the guitar as a child. A scholarship to the Royal Academy of Music brought him to London at the age of seventeen, and now he has an international career.
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