The September letter of the month for Alpha Bakes is 'P' and what better 'P' than plums. Plums are decliciously juicy and perfectly in season. I love nothing better than stewing plums and eating them as they are or adding them on top of porridge. It's a plum crumble slice too which has a really autumnal feel; as the nights draw in thoughts turn to warm puddings and espcially crumbles...or maybe that's just me always thinking of puddings! :-)
This is quite an interesting bake it's got an almondy, buttery, sugary, floury base which is baked on it's own for 20 minutes. Once golden an almond, sugar and butter paste is spread over the top to give a soft layer which the plums sit on top off. The paste also has eggs, cinnamon, baking powder and a small amount of flour. This is then baked again for 20 minutes.
Caroline Makes. Ros from The More Than Occasional Baker hosts on alternate months.
Feeding Boys and a Firefighter The home of Simple and in Season is Fabulicious Food. Plums are at their peak right now and really make me think of late summer/autumn.
250g cold butter
225g caster sugar
140g plain flour, plus 25g
1 tsp cinnamon
1 tsp baking powder
6 plums cut into sixths
50g flaked almonds
Heat the oven to 180c/160c fan/gas 4 and then prepare you're tin which should be 20 x 30cm, although mine wasn't quite this size. Butter and line it with baking paper.
Use a food processor to whizz together the butter, sugar and ground almonds, you should end up with rough breadcrumbs. Place half of this mixture into another bowl and then add 140g flour to the half that is still in the processor, if you whizz it, it should form a dough. This dough forms the base of the back, so tip it into the tin and press down with the back of a spoon until level. Then pop this base in the oven for 15-20 minutes until golden. The set aside to cool for 10 minutes.
A filling then goes on top of the base. To make this take the remaining butter, sugar and almond mixture and tip it back into the processor but reserve a few tablespoons for the topping. Add 25g flour, eggs, cinnamon and baking powder and then whizz. This should form a soft batter which you can then spread over the base.
Finally, top this mixture with the plum slices and then sprinkle with a little caster sugar and cinnamon. Bake this for about 20 minutes before sprinkling with the reserved crumble mix and flaked almonds. Then there's a final bake for another 20 minutes until the whole bake is golden. Cool in the tin and then slice.
If you wish to make your own crumble topping for the last step there are plenty of recipes online.
* Recipe adapted from BBC GoodFood