”Huge year for fruit with a long pollination period thanks to an incredibly mild spring, with no serious drops in temperature damaging the flowers its safe to say there’s been an abundance. Its hard to ignore the large volume in gutters and walkways so I wanted to make the best use of them that I could this year. In this video I highlight a few that I processed but I also have lots of jam and plum wine which I’ll make a video about soon enough.
GeorgeFlavour Fred
My Favourite recipes: Green Plum Cheong (Maesil-cheong) Young Black Cherry Plum Umeboshi Mirabelle & Sweet Woodruff Umeboshi Upside Down Gluten Free Polenta Cake
For the Polenta Cake
Vegan Recipe
150g ground almonds
150g fine polenta
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine sea salt
100ml light olive oil, plus a little extra for greasing the tin
200g caster sugar
2 large lemons, at room temperature – zest & juice
250ml vegan yogurt soy yogurt
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300g plums (I used black cherry)
100g brown sugar
Mix all the wet ingredients & then mix all the dry ingredients until fully incorporated – and make sure you use the lemon juice & lemon zest. Lay the pitted plums and brown sugar on the bottom of a well greased spring form tin or baking dish of the and then bake at 180 for 37minutes. Allow too cool before turning upside down and revealing the upside down cake. Serve with cream, custard or whatever you feel best to go with this lovely pudding
Dairy & Egg Recipe
150g ground almonds
150g fine polenta
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine sea salt
200g butter
200g caster sugar
2 large lemons, at room temperature – zest & juice
3 large eggs
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300g plums (I used black cherry)
100g brown sugar
Cream the butter & sugar (in a mixer with a paddle until incorporated) before mixing with all the other ingredients. The follow the recipe as above for bake time etc.
