The last of the plums have fallen from the trees and they have been attracting the Red Admiral and Peacock butterflies who have been feasting on them. It has been a honour to watch them on mass, though I wish D had the energy to take some pictures as they posed without care.
I have had my share of plums this year and am pleased to have been able to shared some with family and neighbours, after making the Plum Chickpea Curry, I made a Plum Crumble Cinnamon Cake which was a good change from my awesome Cinnamon Plum Cake.
It was really good, especially the next day. We served it with cream.
The original recipe is made with apricots, but of course I had homegrown plums .
Plum, Crumble Cinnamon Cake
140g self raising flour
1/2 teaspoon ground cinnamon
50g caster sugar
1 egg, lightly beaten
3 tablespoons milk
85g butter, melted
5 - 6 plums, halved and pitted
40g plain flour
1 teaspoon ground cinnamon
35g caster sugar
35g butter, diced
Grease and line an 8 inch round cake tin.
Sift flour and cinnamon into a bowl, then stir in the sugar.
Make a well in the middle and pour in the egg, milk and melted butter.
Stir carefully to combine, then spoon into the tin.
Arrange the plums, cut side up evenly over the batter.
Preheat oven to gas mark 4/180oc.
Now make the topping, put the flour, cinnamon and sugar in a bowl. Rub in the butter with your fingertips until crumble forms.
Spread evenly over the plums.
Bake in oven for 35 - 40 minutes or until a skewer comes out clean.
Leave to cool for a few minutes, before removing from tin.
Adapted from Every Day Bill Granger