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Friday 27 September 2013

Food, Men and the Weekend...

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.

You'll need:
Prepared plums, washed, halved and with the stones removed.
6oz softened butter (or margarine)
6 oz caster (fine) sugar
6oz self-raising flour
3 eggs

Extra caster (fine) sugar to taste
Lemon juice (optional)

Heat the oven to 180ÂșC (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.

I'll be working on my Autumn newsletter this weekend, to be published the minute I get the draft artwork for Jewel Under Siege, which will be my next release.   If you want to be among the first to see it, click here to subscribe to my newsletter. Don't worry, I'll never pass on your details!

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