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Tag Archives: plums

Plum and Cranberry Soda Bread Muffins

 

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I wasn’t quite sure what to call these muffins! They are inspired by the recipe for Irish soda bread but, like all good muffins, are fruit filled and quite moist.

They came about when I was researching soda bread and found this great recipe from Jack Monroe for Rhubarb and Ginger Soda Bread from her blog Cooking on a Bootstrap. I was very impressed with her helpful suggestion about how to make a buttermilk substitute, by adding lemon juice to ordinary milk. I also liked that she added rhubarb to the traditional soda bread recipe.

So I decided to make muffins, using the main ingredients for soda bread – flour, bi-carb and lemon juice soured milk as the buttermilk substitute. I added an egg, as muffin recipes really need that enrichment.

My recipe has both fresh fruit and dried fruit. I think both are good – I suggest you go with whatever is seasonal for the fresh fruit, and any fried fruit would work well.

These muffins have no butter or oil, so are quite healthy. You could cut right down on the sugar if you really wanted a super-good-for-you muffin.

The result was moist, full of gorgeous spices and delicious on its own. A little yoghurt with the muffin would be nice, or even butter…!

Ingredients

200mls semi-skimmed milk
Juice of half a lemon
250g plain flour
1 tsp bicarbonate of soda
1 free-range egg lightly beaten
3 plums (chopped) or any other stone fruit or other fruit such as apples or pears
2 tbls dried cranberries or other dried fruit
100gms brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Demerara sugar for sprinkling.

Method

Preheat oven to 170 degrees C or 160 degrees C fan forced. Line 6 silicon muffin moulds with muffin papers. If you don’t have these moulds, use an ordinary 6 hole muffin tin. Or you can use a smaller 12 cup muffin tin for daintier muffins.
Pour the milk into a jug or a cup and squeeze in the lemon juice. Leave to stand for a minute or two to allow the milk to curdle. Add the beaten egg.
In a large bowl, combine the flour and bicarb and briefly mix through. Add the chopped plums, with the dried cranberries. Stir in the sugar and spices.
Make a well in the centre of the flour/fruit ingredients and pour in the curdled milk, lemon and egg mixture.
Stir together, remembering not to overmix as muffins definitely need only rough mixing.
Spoon the mixture into muffin cases in your moulds or tin. Just before putting into the oven, sprinkle the tops of the muffins with demerara sugar for added crunch.
Bake for 15-20 minutes or until a skewer inserted in the centre of the muffin comes out clean.
Serve warm on their own or with yogurt or butter.

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Plum, Raisin and Walnut Jam with Lemon Slices

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Raisins and walnuts make this plum jam sticky, sweet, and crunchy – almost a paste, and wonderful with sourdough, whole grain toast or crumpets. Great with butter or creme fraiche – I had the jam on Sonoma sourdough with creme fraiche.

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I make lots of jams all year round but summer is great for berries and stone fruit. Strawberries, raspberries, apricots and plums all make fantastic jam and conserves.

Plums are so full of pectin that setting point is easily reached. Blood rums, with their ruby red colour, make beautiful jam. This jam is based on a plum jam from Jams, Jellies and Marmalades by Margaret O’Sullivan. Her recipe uses orange slices but being “orangeless” today I substituted lemon slices instead – equally delicious!

Ingredients

500 gms blood plums
Sugar
100 gms raisins
Half a lemon, cut into very fine slices, then quartered
100 gms walnuts, chopped


Method


Chop the plums and remove the stones. Measure the plums and raisins and lemon slices and add sugar equal to 3/4 of the amount. 
 You will need to boil the lemon slices for about 10 minutes in water to soften  – if you don’t mind a little crunch, just add as is to the plums and raisins.

Put plums, raisins and lemon slices into a preserving pan and cook slowly for about 20-30 minutes, stirring frequently, until setting point is reached.

Test for a set by placing a little jam on a saucer in the freezer for a couple of minutes. The surface should be set and wrinkle when pushed with a finger. If the jam is not set, return the pan to the heat and cook for a further few minutes until setting point is reached.

Stir in the chopped walnuts. Pour into sterilized jars and seal.

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Autumn Jams

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I love making jams and marmalade at any time of the year. April in Sydney is that in-between season, when you’ve made all your berry jams and before the start of marmalade making.
I found some late season, beautiful little plums at the Orange Grove markets. Also some organic pink lady apples, and some quinces, which inspired me to make some autumn jams.
So I came up with Plum and Apple Jam, Plum Raisin and Vanilla Jam and Quince Marmalade. I have adapted some recipes from the wonderful book Jams, Jellies and Marmalades by Margaret O’Sullivan, which has been my jam-making bible for many years.

Plum and Apple Jam
Ingredients
I kg plums
1kg apples
1 cup water
Pinch of salt
Juice of a lemon
2 kgs sugar (or a little less)

Method
Halve the plums and remove the stones. Peel and core the apples and chop.
Put the fruit into the preserving pan (large saucepan) with the water and salt.
Bring to the boil and simmer for 15 minutes OR until soft. (The plums will disintegrate quite quickly).
Add the lemon juice, then slowly add the sugar, stirring to dissolve.
Boil rapidly until setting point is reached, approximately 20 minutes.
Test for a set by placing a little jam on a saucer in the freezer for five minutes. The surface should be set and wrinkle when pushed with a finger. If the jam is not set, return the pan to the heat and cook for a further few minutes until setting point is reached.
When setting point is reached, skim, and pour into sterilized jars.

Plum Raisin and Vanilla Jam
Ingredients
500 gms plums
Sugar
Juice of a lemon
100 gms raisins
Vanilla bean

Method
Chop the plums and remove the stones. Measure the fruit and add sugar equal to 3/4 of the amount.
Put into a preserving pan and cook slowly for about 20-30 minutes, stirring frequently, until setting point is reached (see Method for Plum and Apple Jam).
Stir in the lemon juice and raisins. Pour into sterilized jars, and then carefully place a section of vanilla bean (opened to release the seeds) into each jar of jam.

Quince Marmalade
Ingredients
2-3 quinces (whatever you can fit in your preserving pan).
Water
Sugar

Method
Put the quinces into a preserving pan with enough boiling water to cover and parboil so that the skin will come off easily.
Peel, core and chop the quinces, then weigh them.
Return the quinces to the preserving pan with the water used to parboil. Remove any excess water (the water should just cover the quinces).
Bring to the boil and simmer for 20 minutes. Add sugar equaling 1/2 the weight of the quinces.
Simmer for 1 hour, stirring occasionally. When the quince mixture starts to turn red, mash with a potato masher, getting rid of any big lumps.
Spoon into sterilized jars.

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Quirky’s Frangipane Tart

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This cake/tart is my adaptation of a French frangipane fruit tart. The version pictured is made with plums. I’ve scattered berries over the top for decoration.

Ingredients
Quantity of fresh summer fruit: cherries, peaches, apricots and plums work well.
150gms butter
150gms sugar
3 eggs
I teaspoon vanilla extract or vanilla paste
1 teaspoon almond essence
100gms – 125 gms ground almonds
1 tablespoon plain flour
1 teaspoon baking powder
Pinch of salt
Optional – demerara sugar for topping.

Method
Preheat oven to 170 deg C.

Combine butter and sugar in a food processor, with vanilla extract or paste and almond essence.
Add eggs one at a time. Mix well.
Fold in ground almonds, plain flour, baking powder and salt.

Put mixture into a greased flan dish, or springform tin lined with baking paper. It’s important to line the tin as the mixture can sometimes leak.
Scatter cut fruit over top of mixture.
Add a little demerara sugar over fruit if desired.

Bake in 170 deg C oven for 45 minutes  – 1 hour, or until a skewer comes out clean when inserted in the cake.

Serve warm or cold with cream or custard!

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Breakfast with the Doctors: Buttermilk Pancakes and French Toast

Two amazing breakfasts were cooked for a very lucky Quirky in the Hunter Valley on the weekend by the debonair Doctor M and his partner in cuisine, DD. The fourth member of band, the senior rock chick, was another appreciative recipient.

Bill Granger’s buttermilk pancakes and French toast were lifted to new heights by the thoughtful recipe tweakings of these two experienced cooks. I don’t know whether their prowess with the frying pan is down to professional dietary knowledge, or familiarization with so many of Sydney’s eateries or cooking on demand for several discerning male offspring… my money’s on the latter!

Bill Granger’s Buttermilk Pancakes

Ingredients

250 g (2 cups) plain (all-purpose) flour
3 teaspoons baking powder
a pinch of salt
2 tablespoons sugar
2 eggs, lightly beaten
750 ml (3 cups) buttermilk
75 g (2½ oz) unsalted butter, melted
unsalted butter, extra, for greasing the pan


Method

1. Stir the flour, baking powder, salt and sugar together in a bowl.
2. Add the eggs, buttermilk and melted butter and whisk to combine.
3. Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base.
4. For each pancake, ladle 80 ml (1/3 cup) of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface.
5. Turn the pancakes over and cook for another minute.
6. Transfer to a plate and keep warm while cooking the rest of the pancakes.


Serving suggestions

Serve the pancakes in stacks with the plums, a jug of maple syrup and some yoghurt. Makes 16

Doctor M and DD served with grilled plums, strawberries, low fat yoghurt and honey.

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Bill Granger’s French Toast

Ingredients

3 eggs
185ml (3/4cup) milk
8 thick slices of brioche or panettone (Doctor M used sourdough bread – worked well)
30g (1oz) unsalted butter

Method

Whisk the eggs and milk together. Place the brioche or panettone in a shallow dish and pour the milk mixture over the top. Allow the milk to soak in thoroughly, then turn the bread over and soak the other side.

Heat a large non-stick frying pan over a medium to high heat and melt half of the butter. Add four slices of bread to the pan and fry for about one minute, until golden. Turn over and cook until the other side is golden. Repeat with the remaining bread.

Bill’s recipe suggests serving with berry sauce and a sprinkling of icing sugar.

Doctor M served with banana, blackberries, blueberries, strawberries, low fat ricotta, low fat yoghurt and honey.

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