Plum baking recipes
" data-orig-size="852,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Plum squares" data-image-caption="" data-attachment-id="14161" height="1070" eos="" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2024/02/img_9836.jpg?w=213" aperture="aperture" />We are obsessed with stone fruit at the moment, especially plums. If only their season could be longer! We’ve been enjoying peaches, plums, mangoes and cherries in all sorts of recipes but mostly straight from the fridge – such an easy and delicious snack, especially when it’s hot outside. The end of season is fast approaching, and I wanted to get a quick plum recipe in before that happens.
Easy baking plum squares
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Baking recipe plum squares
" data-orig-size="1069,1200" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Plum squares" data-image-caption="" data-attachment-id="14159" height="853" eos="" width="760" data-medium-file="https://cupcakesandcouscoussite.files.wordpress.com/2024/02/img_9819.jpg?w=267" data-permalink="https://cupcakesandcouscous.com/2024/03/04/plum-squares/img_9819/" />Plum and almond are a flavor match made in heaven, and I’ve used them in this latest recipe. These plum squares are a spin on the spiced apple slices I posted a few years back, adapted from a recipe by the late great Bill Granger. This is a magical recipe – it doesn’t look quite right when you make it, but once in the oven it transforms into fruity deliciousness with a crisp biscuit base and soft, sticky fruit topping.
I hope you enjoy these plum squares and have a chance to make them while plums are still in season. Peaches also work well as a substitute. Please also note that the squares are best served on the day that they are baked.
PLUM SQUARES
- Servings: Makes 16 squares
- 140 g cake flour
- 5 ml (1 tsp) baking powder
- 80g butter, chilled and cubed
- 70 g muscovado sugar
- 70 g castor sugar
- 300g plums, cut into wedges
- 1.25 ml (¼ tsp) baking powder
- 5 ml (1 tsp) almond essence
- 1 large egg
- 125 ml (½ cup) milk
- icing sugar, for dusting (optional)
1.) Line a 20 cm square cake tin with baking paper and grease lightly. Preheat the oven to 180ºC.
2.) Sift the flour and baking powder into a food processor. Add the butter and process for a few seconds to incorporate. Add the sugars and process again to combine. Alternatively, rub the butter in by hand, then stir in the sugars.
3.) Pour half of the mixture into the lined tin, it will be very dry. Press the crumbs down firmly into an even layer on the base of the tin. Arrange the plums on the base and set aside.
4.) Pour the remaining flour mixture into a mixing bowl. Add the ¼ teaspoon of baking powder, almond essence, egg and milk and mix together. Don’t worry about the small butter lumps.
5.) Pour the mixture over the fruit. Bake for 50-60 minutes until the surface is golden and the filling is cooked through. Set aside to cool completely before cutting into squares. Optional: dust with icing sugar before serving. Best served fresh.
