The plums in the Low Sizergh Farm orchards are on the brink of ripeness and almost ready for picking. They are juicy and moreish and work beautifully in this recipe devised in the Low Sizergh kitchens, which sees them paired with flaked almonds. The only secret to making this a successful bake is to resist eating the fruit before you get chance to cook with it.


Ingredients

(for the sponge)

  • 150g margarine
  • 150g caster sugar
  • 3 Low Sizergh Farm eggs, beaten
  • 150g Self raising flour
  • 1/2 teaspoon of vanilla essence

(for the plums)

  • 12 small plums cut in half and stones removed
  • 25g flaked almonds
  • 50g caster sugar
  • 1 teaspoon ground cinnamon

Method

  1. Preheat oven to 180C, 160C fan assisted, gas mark 4
  2. Cream together margarine, vanilla essence and caster sugar until light and fluffy. Gradually beat in the eggs with a tablespoon of the flour
  3. Fold in the remainder of the flour until well combined. Grease the muffin tray, and add a light dusting of flour
  4. Divide the sponge between the 12 muffin spaces on the tray
  5. Place the plums pieces on top of the sponge mix
  6. Mix together the cinnamon, sugar and almonds and sprinkle over the sponge and plums.
  7. Bake for 25 minutes, allow to cool then remove from the tin. Serve with ice cream or cream

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