On any given week during the summer, I end up with a glut of plums, peaches and or apricots. I'm just summer fruit greedy!
When the kids were all at home and family coming and going, it really wasn't an issue. Always a cake or pie to make, always someone to scoff it!
These days, I really do need a b&b or hotel, to ensure my love of food and baking goes on. Being Gluten Free obviously has it's issues but generally I manage, no choice really and I do still very much enjoy baking and cooking with wheat for others! I just can't taste it! Luckily I've been at the stove for 30 odd years and no one has complained so far and I am not aware of poisoning anyone?
Okay, so my two recipes today are using plums, very easy and with a little bit of attention to fruit placement, they make a stunning entrance at the end of any gathering!
For a large pie/tart
500 g of sweet short crust pastry blind baked
4 lb of sliced, pitted plums skin on, skin side down centrically
4 tablespoons Brown or golden sugar
a little mixed spice
Dot with butter - around a teaspoon full
Plumb Upside Down Cake
Make a Victoria sponge or almond cake mix but with golden caster sugar/coconut sugar
Butter a pie dish
Place the half plums flesh down
Sprinkle with brown sugar and spice
Serve with Mascarpone custard: