The last of the summer plums...

A quick trip to the next door neighbours garden to check out the summer fruit trees left me in a panic... The plums were nearly all gone. 

Either the birds were feasting or they were squashed under feet and attracting the fruit flies. I dashed home to get a bag and climbed the trees in search of the last of the summer plums. So, now I had done the gathering, what to do with them.My first attempt using them was a plum chutney. The taste was amazing however it turned out more of a sauce than something you could lop on to a crumbly Cheddar and cracker so idea #2 was to preserve the fruit.

Preserved/stewed plums

600mls water

1/2 cup sugar

Enough plums to fit into the pan with out piggy backing them!

A shallow pan with a lid (frying pan)  

Heat the water and sugar until the sugar has dissolved. 

Add the plums and put a lid on the pan.

Cook for about 5-10 mins 

The plums cook really quickly and any longer and the fruit will start to fall apart. 

If preserving, sterilize the jars, add the plums whilst hot, then the syrup and seal.

Keep any remaining syrup as it makes a refreshing drink, try these ideas...

Plum syrup and soda

Plum syrup, gin and tonic - lots of ice and a wedge of lime

Plum syrup topped up with sparkling water

Add a dash to your bubbly for a tart kick

Ice cubes for any fruity drinks

 

Easy and delicious cheesy muffins

I can't believe these delicious muffins taste so good and have NO butter in them! The make a great breakfast on the go or are quick and impressive for a coffee morning.

Cheesy Muffins

Makes 12 regular sized muffins

2 cups grated cheese

2 cups self raising flour

1 cup milk

1 teaspoon sugar

1/2 teaspoon salt

1 egg

A pinch of curry powder or cayenne pepper

Turn the oven on to fan 210 degrees  C

Mix flour, cheese sugar, salt and curry/cayenne into a bowl

Beat egg and add to the milk

Pour wet mixture into the dry and mix lightly with a fork.

TIP - MIX as little and lightly as possible and what ever you do, don't beat! 

Place into greased muffin trays

Bake for about 12 minutes or until golden

Eat with lots of butter or even JAM!

Delicious!!!

Custard, Almond and Fresh Fruit Cake

Images from Nanas birthday picnic. The cake was her birthday cake...

Excess plums in the garden - make this delicious fresh fruit and custard cake...

Custard, Almond and fresh fruit cake

175g butter, softened 

¾ cup caster sugar

2 eggs

2 cups self raising flour, sifted

½ cup ground almonds

 ½ cup flaked almonds (optional)

1 cup milk

¾ cup thick vanilla custard (bought or made)

Fresh fruit such as blueberries, pitted cherries, stoned plums, nectarines or peaches

Custard and icing sugar, to serve

Preheat oven to 180 deg C or 160deg C fan bake.

Grease a large and deep cake tin.

(ideally the one that has the removable base) 

Line or butter base and sides 

Beat butter and sugar until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Stir in flour, almond meal and milk.

Spread half the mixture into the cake tin.

Top with custard.

Arrange fresh fruit over custard.

Spoon remaining mixture over fruit.

Using a spatula, smooth top.

Sprinkle with flaked almonds. (Optional)

Bake for an hour  until the knife comes out clean. If the cake is still undercooked at one hour, give it 15 mins more. Remember when cooled it will solidify more. Don't over cook!

Serve with a sprinkle of icing sugar, custard or yoghurt..