Clearly, it's time for this recipe to be transcribed onto here, from the increasingly stained and scrappy bit of paper which seems to get harder to find every time I want to make the dish. The plum harvest this year was both excellent and long-lasting (I don't know if the growers have found a way to store plums for longer, but they seem to be available much later this year than I recall in the past), and this is one of my favourite go-to recipes when I've been seduced yet again into buying a punnet of the rich, dark fruit.
Plum Kuchen is quick and simple to make, and is delicious. Alarmingly high in sugar, it's not for the carb-minded, but as an occasional indulgence, served with thick cream, it rates highly. It's one of those dishes, too, which gets TD's approval, as it brings an appreciatively misty gleam to his eye!
Serves 6.
Ingredients:
Base: 2 tbs butter, 1/2 cup sugar, 3 medium eggs; 1 cup flour; 1 tsp baking powder; generous pinch salt; 1 tsp vanilla extract; 6 ripe plums, halved and stoned.
Topping: 1 cup sugar; 1/2 cup flour; 3 tbs butter (melted); 1/2 tsp cinnamon.
Method:
1. Pre-heat the oven to 175 degrees C. Grease a baking dish, approx 12" x 6".
2. For the base: beat together the butter and sugar, then mix in the eggs, and then the flour, baking powder and vanilla.
3. Pour the batter into the baking dish, spreading it as necessary into the corners, and then arrange the plum halves cut-side-up over the batter.
4. Mix together the topping ingredients, and spoon them over the plums, more-or-less to cover.
5. Bake for 35 minutes, and allow to cool for ten minutes or so before serving. (Although it's also excellent sneaked cold, the following morning!)
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