Ingredients
140g of unsalted butter, at room temperature
150g of light brown sugar
15 damsons, or other plum , halved and destoned
blackberries, or blueberries (optional)
125g of self-raising flour
40g of ground almonds
2 tsp Baking Powder
1/2 tsp ground cinnamon
1/4 tsp salt
85g of caster sugar
2 large eggs
1/2 tsp vanilla extract
1/4 tsp almond extract
120g of milk
crème fraîche, whipped cream or ice cream, to serve
Method
Preheat the oven to 180°C/gas mark 4
Place 55g of the butter in a 23cm oven-proof frying pan or cake tin
Place the pan in the oven and leave until the butter has melted. Remove the pan and swirl the butter around so it’s distributed evenly. Sprinkle over the brown sugar and lay the plums on top of the sugar in a single, tightly-packed layer, skin-side up. If you’d like, fill in any gaps with blackberries or blueberries
Now make the batter. Mix the flour, baking powder, cinnamon and salt in a medium bowl. Beat the remaining butter in a large bowl with an electric mixer until light, then add the sugar and beat until creamy. Add the eggs, beat until light and fluffy, then beat in the vanilla and almond extract Add the milk and the remaining dry ingredients to the mixture and mix with a spatula until just blended. Spoon the batter evenly over plums. Bake until golden and a toothpick or knife inserted into the centre of the cake comes out clean (this will take about 50-60 minutes). Transfer to a wire rack and cool in the pan for at least 30 minutes
Using a knife, cut around the sides of the pan to loosen the cake. Place a plate on top of the cake pan then invert the cake. Let it stand with the pan still on for 5 minutes, then gently lift off the pan. Serve the cake warm with whipped cream, crème fraîche or ice cream
Ingredients
Approx 600 ml vegetable stock (cube/stock pot is fine)
1 tbsp Olive Oil
1/2 Onion, finely diced
100g Wild Mushrooms, roughly chopped
100g Shitake Mushrooms, roughly chopped
1 tbsp Butter
2 Garlic Cloves, peeled and minced
1/2 tsp Dried Thyme
Salt & Pepper
100g Arborio Rice
75 ml White Wine
30g Parmesan Cheese, grated
Freshly Chopped Parsley, to serve (optional – or is it?)
Method
Heat a large sauce pan over a medium heat then add the olive oil. When the oil is hot, add the onion (1/2 onion, finely diced) into the pan and cook, stirring often, for 3-4 minutes until it’s softened.
Add the mushrooms to the pan and cook, stirring continuously, for around 5 mins until they’ve cooked down.
Add the butter garlic cloves, dried thyme and a generous helping of salt and pepper. Cook for 1-2 minutes, stirring often. Add the arborio rice and stir, making sure that every grain is coated in the mushroom mixture. Let it cook for a further 2 minutes while stirring continuously. Pour in the wine. Start adding the stock little by little, into the rice. It’s important is that you don’t add more stock until what’s in the pan has been fully absorbed.
So! Add in a ladle/cup full of stock and stir, bubbling away, until it’s been completely absorbed. Repeat until the rice is plump and no longer hard in the middle. Switch off the heat and add in the parmesan cheese. Stir well until it’s melted through. Add salt and pepper if needed.
| August 2022 recipes :Previous | Next: October 2022 recipes |
| Home | Recipe Club |
Hawkhurst Community Fridg 