This is not an elegant plum tart that you could serve for
tea, rather it is a overly juicy, messy plumdocious sort of a pudding, where
the yeasty smell of the plum-soaked dough evokes drowsy wasps, long shadows and
This comes from
Citrus and Spice.
125ml full fat milk
1 teaspoon dried yeast
300g plain flour
50g caster sugar + extra for the plums
30g butter, melted + extra for greasing
1 medium egg, beaten
1.5kg plums, such as Marjorie Seedling
1 teaspoon cinnamon
Heat the milk until tepid.
Pour into a bowl and sprinkle on the yeast and leave for at
least 5 minutes or until it has dissolved and the yeast smells and looks alive.
Place the flour, salt and 50g sugar in a mixing bowl.
Stir the cool melted butter into the
yeast milk and pour into the flour.
Add the beaten egg and using your hands, mix together until it forms a
Turn out and knead
thoroughly for 5-10 minutes or until it feels silky smooth. Return to a bowl,
cover and leave to rise in a warm place for an hour.
Lightly butter a shallow (3cm deep) non-stick baking tray
that is 30cm x 20cm.
dough out on to a lightly floured surface.
Knock back and roll it out into a rectangle large enough to
line the buttered baking tray.
Trim the edges of the rim if necessary. Prick the base with a fork.
Preheat the oven to 220˚C/gas 7.
Halve and stone the plums.
Mix 4 tablespoons of caster sugar with 1 teaspoon ground
cinnamon and toss the plums in the spiced sugar.
Arrange the plums standing up at a slight angle so that they
come up to the edge of the rim and are tightly packed in the tray.
Leave to rise for 30 minutes.
Bake in the oven for 20-25 minutes or until the dough is
golden brown and plums cooked. Remove from the oven and sprinkle with a further
4 tablespoons caster sugar.
worry if the plums are swimming in juice, this soaks into the crust to make a
luscious soft yeasty plum pudding.
It is best eaten warm or cold.