Plum & Oat Bars

This week on our journey with Yotam Ottolenghi at I Heart Cooking Clubs, we're Going With The Grain.  I love all kinds of grains, and they form a significant part of my regular diet.  Flicking through my Ottolenghi cookbooks (Ottolenghi: The Cookbook, Plenty and Jerusalem: A Cookbook), all manner of quinoa, rice, farro, barley, freekah and bulgur wheat dishes appealed, but somehow this week I felt I wanted to get a little sweet with Yotam.

His recipe for Raspberry and Oat Bars from Ottolenghi: The Cookbook is one that I've had bookmarked for about three years and, deciding that oats were going to be my grain of choice, this seemed like the perfect opportunity to make it.

In the absence of some raspberry jam, I subbed in some of my homemade plum jam, and I found the tartness of the plum jam to be a good foil to the sweetness of the caramel nut topping.  Oh yes, there is caramel and there are nuts!  Came as something of a surprise to me too.  

Now I don't know about you, but when I come across something labelled as an "(anything) and Oat Bar", I'm mentally imagining something that has some kind of "oaty" topping, or which is vaguely akin to a muesli (granola) bar.  Even when I read through the recipe, I still didn't quite get what this was going to be like - quite possibly because I am not really a baker.  So when Ottolenghi says in the recipe introduction "Wonderful with a strong after dinner coffee", I was thinking "No way!"  Granola bars with morning coffee (possibly even for breakfast), yes, but with after dinner coffee, definitely not.  Were YO and I about to have our first disagreement - surely not.  Now, don't get me wrong, I was not for one moment doubting that these were going to be great, I just envisaged something that didn't quite fit with my idea of a postprandial sweet treat.

The end result is a light, shortbready, oaty base, topped with a layer of sweet-but-tart plum jam, and then the whole thing is topped off with a thick layer of nuts and caramel.  Oh, that topping!!  Gooey caramel and a mixture of macadamias, hazelnuts, almonds and cashews.  Seriously, this slice is all about the topping, so don't let that title confuse you - this is no dull little "health" bar - this is definitely a decadent little treat, and definitely lives up to its promise of being a great after-dinner treat.  I thought about changing the title to something which might more fairly represent what these bars really are, but then it occurred to me that, as long as I keep calling them "Plum & Oat Bars", I can convince myself that it's ok to eat them for breakfast!

I don't do a lot of baking, and so I don't have an extensive repertoire in that department.  I'm also a fairly "apprehensive" baker, so when something turns out great it both surprises and delights the heck out of me in equal measure.   Well let me tell you that these bars might just be the best thing I've ever baked, and it's exciting to discover that Ottolenghi can surprise and delight me in the sweet department as well as all the savoury dishes I've come to love.

I made a few small changes to this recipe.  Firstly, as mentioned I used plum jam instead of raspberry.  I adjusted quantities to fit the slice tin that I wanted to use, as opposed to the small square tin used in the original recipe.  And, I used a different combination of nuts:  the original recipe called for flaked almonds, pecans, hazelnuts and Brazil nuts.  Really you could use any combination you like.

Plum & Oat Bars Recipe

Adapted from a recipe by Yotam Ottolenghi

from Ottolenghi: The Cookbook

Click here for a printable copy of this recipe

For the base

170g (6 oz) plain flour

1/2 teaspoon baking powder

140g (5 oz) butter, cut into cubes

80g (3 oz) caster sugar

pinch of salt

110g (4 oz) rolled oats

For the filling

1-1/2 cups plum jam (I used homemade)

For the topping

400g (14 oz) assorted nuts, roughly chopped

(I used a combo of macadamias, almonds, cashews & hazelnuts)

140g (5 oz) butter

100g (3-1/2 oz) caster sugar

60ml (2 fl oz) milk

1 teaspoon vanilla

Preheat the oven to 170 degrees C (340 degrees F).  Lightly grease the base and sides of an 18cm x 32cm (7in x 12in) slice tin, and line it with baking paper.

Begin by making the base.  Sift the flour and baking powder together and put into your food processor.  Add the cubed butter, and blitz together until the mixture resembles breadcrumbs.  (You could rub the butter into the flour by hand, but I'm an inherently lazy cook, so I'm happy for the food processor to do the work).  Remove to a bowl, add the salt, sugar and rolled oats, and mix to combine everything well.

Press this mixture (though not too hard) into the base of your tin, and bake in the preheated oven until lightly golden - about 20 minutes.  Remove from the oven and allow to cool.

Once the base has cooled, spread with the jam.

Now make the topping.  Place the chopped nuts in a bowl and set aside.  Put the butter, sugar, milk and vanilla paste in a small saucepan set over medium heat.  Stir constantly until the butter is melted and the sugar has dissolved.  Remove from heat, pour over the nuts and mix well.

Spread the nut mixture over the jam and return the pan to the oven until the nuts are golden brown - about 30 minutes.

Remove from the oven and leave to cool completely before removing from the tin.

Slice into bars or squares and serve.

If you would like to get to know Yotam Ottolenghi a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Ottolenghi: The Cookbook and Ottolenghi's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

         

And while we're on the subject of Going With The Grain, check out these other grain-filled recipes from Ottolenghi I've shared before:

Aubergine & Lemon Risotto

Fried Zucchini, Pea & Quinoa Salad

This will be my submission this month to Sweet New Zealand, inspired by Alessandra Zecchini and hosted this month by Bridget at After Taste - can't wait to see what sweet treats everyone has come up with this month.

I will also be sharing this post at Food on Friday hosted by Carole at Carole's Chatter and at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace.

Plum & Cardamom Cake

The thing I love about plums - actually, there are several things I love about plums, this is just one of them - is the way they just seem to go on and on, one variety after another appearing each week at the market, so that plum season seems to linger well into autumn.  After all the other stone fruit  have finished for the season, the plums keep coming making it feel as though summer is lingering just that little bit longer.

After picking up a few kilos of plums at the market the other week, and having made a couple of batches of jam, I was in the mood for plum cake.  Flicking through Annabel Langbein's book More Taste Than Time, Fast Track Food for Busy People (a great book I've had in my collection for a long time), I came across her recipe for French Plum Cake.  Spiked with vanilla and lemon it sounded delicious, but it also seemed very "summery" and I was looking for something that felt a little more autumnal.

Then it came to me.  Having been in the midst of preserving season, I had been looking around at lots of books on canning and preserving lately.  In my search, I had stumbled across Canning for a New Generation: Bold, Fresh Flavours for the Modern Pantry by Liana Krissof.  I've not added this one to the collection yet, though it's on the wishlist, but after reading all the reviews and all the raves for the plum cardamom jam, I've been obsessed with that flavour combination ever since.

This seemed like the perfect inspiration for "autumnising" my cake.  So I added in the cardamom, obviously; I also left out the lemon, and replaced the sugar with brown sugar for a little more depth of flavour.  This is a big recipe, and although the original recipe calls for baking in two round springform tins, I baked one large "slab" cake in a brownie tin.

This makes a delicious dessert cake - also fabulous for breakfast!  It's best eaten warm on the day it's baked, and I loved it with a dollop of thick Greek-style yoghurt or a drizzle of runny cream.  Would be wonderful too with some good vanilla ice cream.  As I mentioned, this makes a lot of cake, and unless you're feeding a pretty big crowd you're going to have a lot of leftover cake.  This is not a bad thing, as this cake freezes exceptionally well.  Baking in a rectangular tin, meant that it was easy to cut into perfect, serving-size squares, with a plum half in each portion.  Once cut into portions, I wrapped each one in clingfilm and stashed them in the freezer - once thawed, 30 seconds in the microwave is all it takes for the perfect breakfast on the run or a quick mid-week dessert.

Plum & Cardamom Cake

Adapted from a recipe by Annabel Langbein from

More Taste Than Time, Fast Track Food for Busy People

Click here for a printable copy of this recipe

8x fresh plums

1/4 cup brown sugar

1/4 teaspoon ground cardamom

1-1/2 cups brown sugar

300g (10-1/2 oz) butter

3x free-range eggs

1 teaspoon vanilla paste (I used Heilala)

1 cup milk

3-1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon ground cardamom

Preheat your oven to 180 degrees C (350 degrees F).  Lightly grease a 22cm x 32cm (8-1/2" x 12-1/2") brownie pan, and line tin with parchment paper - you want the parchment paper to overhang the sides a bit so that once cooked you can lift the cake out of the tin rather than inverting it.

In a small bowl combine the first measure of brown sugar and cardamom.  Halve the plums, remove the stones, and put the plum halves into a medium sized bowl.  Add the sugar and cardamom, and toss through the plums.  Set aside for about 45 minutes.

In another bowl, cream together the butter and the second measure of brown sugar.  Add the eggs one at a time, beating well after each addition to make sure each egg is full combined.  Stir in the vanilla paste.

Sift together the flour, baking powder, and second measure of ground cardamom.  Now add the milk and sifted dry ingredients in batches, alternating between the two.

Once everything has been incorporated, pour the batter into the prepared tin, and arrange the plums (cut side up) in rows on top of the batter.  Just sit them on top - as the cake cooks, they will sink down into the batter.   Drizzle any fruit and sugar juices from the plums over the top.

Bake in the preheated oven for 55-65 minutes, until a skewer inserted into the centre of the cake comes out clean.

This will be my submission this month to Sweet New Zealand, inspired by Alessandra Zecchini and hosted this month by the lovely Lesley at eat, etc ... - can't wait to see what sweet treats everyone has come up with this month.

I'm also sharing this post at See Ya In the Gumbo hosted by the lovely Michelle at Ms. enPlace.

Apple, Plum & Apricot Chutney

At I Heart Cooking Clubs, where we are discovering the joys of Indian cooking with Madhur Jaffrey, our theme this week is "Relishes, Chutneys and Pickles".  With Christmas looming large, my thoughts are turning to putting aside a bit of a stash of edible goodies for Christmas gifts, and I thought Madhur's Apple, Peach & Apricot Chutney would fit the bill perfectly.

I did play with the recipe a little ... subbing in some dried plums in place of dried peaches.  I also substituted soft brown sugar for the caster sugar called for in the recipe, because I like the greater depth of both flavour and colour that brown sugar brings.  Lastly, I replaced the white wine vinegar in the recipe with cider vinegar, as I thought this would work well with the apple.

I've always been a big lover of mango chutney, but with mangoes being a bit of a luxury commodity here in New Zealand, this chutney makes a great substitute.  There is a good bit of warmth from the ginger and cayenne pepper, acidity and sourness from the vinegar and apples, balanced with a delicious sweetness from the plums and apricots.  Although this would be great with all sorts of Indian dishes, it was sublime with nothing more complicated than good crusty bread and cheddar cheese, and I know it is going to be the perfect accompaniment to the ubiquitous ham sandwich on Boxing Day.

This could not be easier to make ... about five minutes of chopping, then everything in the pan together (I used a good, heavy, cast iron pan), and simmer for 30 minutes.  Cool and bottle.  I only made this yesterday and it tastes fantastic already.  I'm looking forward to seeing what it's like in a few weeks time - if I can keep my hands off it that long, that is.

Apple Plum & Apricot Chutney Recipe

Adapted from a recipe by Madhur Jaffrey from

Madhur Jaffrey Indian Cooking

Makes 3x 250ml (8 fl oz) jars

Click here for a printable copy of this recipe

3x large sour apples, peeled, cored & roughly diced

(I used Granny Smith apples)

100g (4 oz) dried apricots

(I used plump Turkish ones, left whole)

100g (4 oz) dried plums, quartered

50g (2 oz) sultanas

6x cloves garlic, minced

5cm (2 inch) piece ginger, peeled & grated

400ml (14 fl oz) cider vinegar

385g (14 oz) soft brown sugar

2 teaspoons salt

1/2 teaspoon cayenne pepper

Put all ingredients into a heavy-based pan (cast iron is ideal) and bring to the boil.

Reduce heat to a vigorous simmer, and cook until the chutney has reached a thick, "jammy" consistency - about 30 minutes.  During this time, stir the chutney regularly and, as you get towards the end of the cooking time and the chutney thickens, you may need to reduce the heat a little to ensure that it doesn't stick to the bottom of the pan.

Remove from the heat and allow to cool for about 15 minutes.  Pour into warm, sterilised jars and cool completely before covering.  (Note:  The original recipe says to use non-metallic lids.  Not having any of those, I placed a square of baking paper over the top of my jars, before then screwing on my metal lids.)

Store jars in a cool, dark place or in the fridge.

If you would like to get to know Madhur a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Madhur Jaffrey's Indian Cooking and many of Madhur's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

         

I am sharing this post this week with my friends Michelle at Ms. enPlace hosting See Ya In the Gumbo, and with April at The 21st Century Housewife hosting Gallery of Favourites.

Plum & Chocolate Clafoutis & Cookbook Sundays #13

Perhaps it's an age thing, but I swear these days a week goes by in a heart beat.  I don't know where this last week vanished to, but somewhere in the midst of it summer turned to autumn virtually overnight, leaving many of us shivering on chilly mornings and wondering if we in fact even had a summer.  So, with Cookbook Sundays upon us once again (keep reading for more details), I thought I would share with you a recipe from Donna Hay's book "Seasons".

I know this is not the first recipe I've shared with you from this book (see also Grilled Fig, Haloumi & Pomegranate Salad and Lemony Peach Cake), but I hadn't made anything from the autumn section of the book until now, and since I'd been given a big bag of beautiful blood red plums, the Plum and Chocolate Clafoutis seemed like a perfect choice.

These made a beautiful dessert for evenings which have a definite nip in the air - sweet, luscious plums, nestled in chocolatey batter, with an extra chocolate hit from the chunks of chocolate - I used Whittaker's Berry & Biscuit to which I think I have become totally addicted.  This also makes a fairly light dessert and leftovers, should you happen to have them, reheat well in the microwave for just 30-40 seconds, or are equally good cold for breakfast.

These are the work of moments to make;  they could easily be prepared in advance and then simply baked off just before serving.  I prepared these in individual dishes, but this could just as easily be made in a single larger dish.  You could substitute any manner of fruit in this dish - cherries, apricots, pears would all be good alternatives.  I hope you'll give it a try.

Plum & Chocolate Clafoutis Recipe

Adapted (only slightly) from recipe by Donna Hay

from "Seasons"

Serves 4

Click here for a printable copy of this recipe

50g (1/3 cup) all purpose flour

25g (1/4 cup) cocoa

75g (1/3 cup) caster sugar

3x eggs

250ml (1 cup) cream

1 teaspoon vanilla extract

150g (1 cup) dark chocolate, coarsely chopped

25g (1 oz) butter

6x plums, halved and stoned

Preheat your oven to 180 degrees C (355 degrees F).

Sift the flour, cocoa and caster sugar together into a medium bowl.

Put the eggs, cream and vanilla into a separate bowl, and stir to combine.

Add the egg mixture to the flour mixture, and whisk to combine.  Stir in the chocolate.

Place 4x 1-cup capacity shallow dishes on a baking sheet.  Divide the butter evenly between the dishes and put the dishes into the oven for a couple of minutes until the butter has melted.

Remove dishes from the oven, pour the chocolate batter into the dishes, top with the plums.  Return to the oven and bake for 20-25 minutes, or until the clafoutis are puffed and cooked through.

Now read on to learn more about Cookbook Sundays.

 

If you're anything like me you have dozens of cookbooks gathering dust on your bookshelves, some of which have never even been cooked from.  Sure I spent hours browsing through them when I first bought them, marking all the recipes I was going to make with little post-it notes, and yet still those books languish in the bookcase and never make it to the kitchen.  There are others from which I have made but one recipe which was such a resounding success that I've made it over and over again, and yet somehow I've never made anything else from that book.  Sound a bit familiar?!

Take comfort - you are not alone, and now Cookbook Sundays is your opportunity to change that.  Every Sunday I'm going to share with you a recipe that I haven't made before from one of my ever expanding collection of cookbooks.  And, because I know that if you have read this far then you are guilty of this too, I'm inviting you to join in with me.  Each week my Cookbook Sundays post will have a linky for you to share something you've cooked from one of your cookbooks.

The rules for joining in are simple:

1. Your post must state the author and the title of the book your recipe has come from.
2. Your post must mention Cookbook Sundays and link back to this post.  Including the Cookbook Sundays badge is optional, but always appreciated.
3. You may submit as many entries as you like, and you may use the same cookbook as many times as you like.  Old posts are also welcome.
4. Lastly,  remember that what goes around, comes around - one of the reasons you are participating in this is because you want people to read your posts, so do the right thing and go and visit a few of the other participants - you can even "Like" your favourites. 

Now, go and dust off those cookbooks and get cooking!  Use the linky tool at the end of this post to submit your entry/entries - simply scroll down to where it says "You are next ... Click here to enter", and then follow the instructions.  The linky will be open for one week.

Lastly, if you would like to use the Cookbook Sundays badge in your post, simply copy the code in the box beside the badge below and paste it into your post.  Feel free to also use it in your sidebar if you wish.

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Nectarine & Plum Sponge Cake

I'm sure you all recognise this scenario.  Trays of beautiful stone fruit at the supermarket, luring you beguilingly with their rosy-tinged skins.  Overwhelmed with desire for these seductive beauties, you fill a bag and scurry home in anticipation of that first tangy bite, which you take standing at the kitchen sink to catch all the juices that will be running down your chin and your arms.  You raise that delicate orb to your lips, close your eyes and sink in your teeth, and .... blech ... your eyes spring open with the disappointment of floury, flabby flesh, tough skin, and complete absence of any flavour.  I don't know why I keep buying stone fruit, as I am so often deeply disappointed.  I know that in reality the only way to experience a beautiful peach is picked straight from the tree at perfect ripeness, but still somehow I live in hope and am lured in time and again.  This summer, the fruit seems to have been even more disappointing than usual.

Fortunately, such disappointing fruit can be redeemed by cooking it.  I have made big batches of fruit roasted in the oven with a liberal sprinkling of vanilla sugar and a good dousing of my "44" - this makes a great dessert served with good vanilla ice cream or mascarpone, or is also beautiful for breakfast with some Greek style yoghurt and a sprinkling of nuts.  I've made crumbles and cakes.  Even adding a few bright, zingy flavours like chilli, lime and coriander to make a salsa can offer some vague redemption for otherwise lack-lustre fruit.

This week I made a Nectarine & Plum Sponge Cake to salvage some less than perfect fruit taking up real estate in my fruit bowl.  The recipe comes from Julie Biuso's book Sweet Feast.  This is Julie's latest book, and is a selection of her favourite dessert recipes.  This is the fourth book by Julie Biuso that I've now added to my cookbook collection, and like all the others this one does not disappoint.  Everything is beautifully photographed, and the recipes are clear, easy to follow, and, most importantly, reliable.  The book is divided into sections - cakes and sponges, tarts and pies, special occasions, comfort, chocolate, and festive - and at the end of each section is a really useful "cooking class" offering technical advice and hints.

This recipe comes from the cakes and sponges section of the book, and although the original recipe was for little individual nectarine sponge cakes, I chose to incorporate some plums as well and made one large cake instead of individual ones.

Nectarine & Plum Sponge Cake

Adapted from recipe by Julie Biuso

from Sweet Feast

Serves 8-10

Click here for a printable copy of this recipe

200g (7 oz) standard flour

3 teaspoons baking powder

2x large nectarines

2 or 3 plums

2 tablespoons caster sugar

1-1/2 teaspoons ground cinnamon

2 large free-range eggs, room temperature

225g (8 oz) caster sugar

125g (4-1/2 oz) butter

170ml (3/4 cup) milk

icing sugar for dusting

Preheat your oven to 200 degrees C (390 degrees F), regular bake.

Grease and line the base and sides of a 23cm loose-bottomed or springform cake tin.

Sift the flour and baking powder together and set aside.

Remove the stones from the fruit and cut the flesh into slices.  Set aside.

In a small bowl, mix the 2 tablespoons of caster sugar and cinnamon together, to make a spice sugar.  Set aside.

Put the butter and milk into a small saucepan, heating gently until the butter has melted.

Meanwhile, break the eggs into a bowl and, using an electric mixer, beat for about 1 minute, then continue to beat constantly as you add the caster sugar one tablespoon at a time.  Keep beating, until the mixture is very pale and thick - the mixture will form ribbons when you lift the beaters from the mixture, and it will have almost a mousse-like quality.

Sift half the flour and baking powder mixture over the egg mixture and gently fold in with a large metal spoon.  Add the rest of the flour mixture and fold in.  The mixture will be quite thick.

Bring the milk and butter up to a quick boil and pour it, still bubbling, over the cake batter, stirring continuously.  Mix until fairly smooth, but don't worry about any small lumps.

Pour the batter into the prepared cake tin.  Arrange the sliced fruit over the top of the batter, and sprinkle with the spiced sugar.

Bake for 30-35 minutes until golden on top and a skewer inserted into the centre of the cake comes out clean.  Cool in the tin on a wire rack for 10 minutes, before removing from the tin and allowing to cool completely on the rack.

Dust with icing sugar and serve with yoghurt or mascarpone.

I loved this cake - it was deliciously moist, and I love the fruity tanginess when you bite into a piece of the nectarine or plum.  This is a good sized cake, which makes it ideal for serving a crowd - it offers 8 generous servings, and could probably easily stretch to 10 or 12 if serving as part of a larger meal.  It kept well for several days, and I actually thought it was better on day 2 than the day it was made.  It was great for breakfast too.  What? ... toast and jam/cake and fruit ... same/same, no different, as far as I'm concerned.  End of story.

I hope you'll give this a cake a try - I'm sharing it this week at Cookbook Sundays, where my friends are delving into their cookbook collections and sharing some of their recipes.  Do stop by to see what they're cooking - you might even feel inspired to link up a recipe from one of your own cookbooks.

I am also sharing this post with Sweet New Zealand, a monthly blog event created by the very lovely Alessandra Zecchini, and which this month is hosted by the equally lovely and incredibly talented Shirleen at Sugar & Spice and All Things Nice. This is an opportunity for all Kiwi bloggers (whether you are living in New Zealand or overseas), as well as for non-Kiwi bloggers living in New Zealand, to connect and share some of those sweet treats from your kitchen.  So, head on over to Shirleen's and share something sweet.

                

I'm also sharing this post at Foodie Fridays hosted by Designs by Gollum, and at Gallery of Favourites hosted by April at The 21st Century Housewife.

Rosy Plum Crumbles and Cookbook Sundays # 6

I've been loving hosting Cookbook Sundays over the last few weeks.  It's really had me diving into all those cookbooks that I haven't used nearly enough.  Though I seem to be going through a pad of Post-It Notes nearly every second day, tagging all the things I want to make.

High on the list of possibilities for my contribution this week were a pumpkin curry from the Wagamama Cookbook, roasted pork belly with a roasted peach salsa from Nigel Slater's Tender I, and a cherry cheesecake from Nigel Slater's Tender II.  However, when I picked up some plums at the supermarket today, the look and feel of which held such promise, but which turned out on first bite to be less than perfect, I knew that they would have to be cooked in some way to really get the best out of them, and that they would have to be the object of this week's post.

I had several plum recipes bookmarked - pies, tarts, and galettes (mmm, you know that I'm still a bit nervous about making pastry);  cakes (but who wants to make a whole cake for one person);  jams and chutneys (I didn't have a big enough quantity of plums for any of those);  ice cream (would have been a possibility, but in order to get the best results I like to leave my ice cream base to chill overnight, so not good timing for that).  But the recipe which gave me my Goldilocks moment, the one which was just right, was this recipe for Rosy Plum Crumbles from the Marie Claire, Luscious book by Michele Cranston.  These were quick and easy to make from ingredients I had in my pantry, and the great thing I love about crumble is that, with a generous blob of yoghurt, leftovers make great breakfast food.

I adjusted the recipe slightly to suit the quantity of plums that I had.  You could make this in one dish, or in individual serving dishes.  I used these two little vintage, enamel pie dishes I stumbled across recently.  If served with a generous blob of good vanilla ice cream this would be enough for four people, or on its own (with perhaps a drizzle of cream) it would give three generous servings.  I actually had this with some of my home made Christmas mince ice cream which married beautifully with the rosewater infused plums and crunchy, caramelly crumble topping.

Rosy Plum Crumbles

Adapted from a recipe by Michele Cranston from

"Marie Claire": Luscious

Serves 3-4

Click here for a printable copy of this recipe

450g plums (16 oz) plums

45g (1-1/2 oz) caster sugar

1/2 teaspoon rosewater

65g (2-1/4 oz) dark Muscovado sugar

35g (1-1/4 oz) all purpose flour

25 g (1 oz) dessicated coconut

80g (2-3/4 oz) soft butter

whipped cream or yoghurt or vanilla ice cream to serve

Preheat the oven to 180 degrees C (350 degrees F).

Cut the plums in half, remove the stones, and then cut into slices.  Put the slices into a bowl with the caster sugar and rosewater.  (Note - measure the rosewater carefully and don't be tempted to increase the quantity or you will end up with something that tastes like perfume.)  Mix everything together well until the plums are well coated in the sugar.  Set aside for 10 minutes.

In another bowl, mix the Muscovado sugar, flour and coconut together.  Add the butter, and rub the butter in with your fingertips, until the mixture looks like breadcrumbs.

Stir the plums again, then put into an ovenproof dish, or individual ovenproof dishes.  Top with the crumble mixture, place dish (or dishes) on a baking tray, and bake for 30 minutes - until the topping is golden and crisp and the fruit juices are bubbling up around the sides.

Serve warm with ice cream, cream or yoghurt.

 

Earlier I mentioned Cookbook Sundays.  What is that all about, you are perhaps wondering.  Well, if you're anything like me you have dozens of cookbooks gathering dust on your bookshelves, some of which have never even been cooked from.  Sure I spent hours browsing through them when I first bought them, marking all the recipes I was going to make with little post-it notes, and yet still those books languish in the bookcase and never make it to the kitchen.  There are others from which I have made but one recipe which was such a resounding success that I've made it over and over again, and yet somehow I've never made anything else from that book.  Sound a bit familiar?!

Take comfort - you are not alone, and now Cookbook Sundays is your opportunity to change that.  Every Sunday I'm going to share with you a recipe that I haven't made before from one of my ever expanding collection of cookbooks.  And, because I know that if you have read this far then you are guilty of this too, I'm inviting you to join in with me.  Each week my Cookbook Sundays post will have a linky for you to share something you've cooked from one of your cookbooks.

The rules for joining in are simple:

1. Your post must state the author and the title of the book your recipe has come from.
2. Your post must mention Cookbook Sundays and link back to this post.  Including the Cookbook Sundays badge is optional, but always appreciated.
3. You may submit as many entries as you like, and you may use the same cookbook as many times as you like.  Old posts are also welcome.
4. Lastly,  remember that what goes around, comes around - one of the reasons you are participating in this is because you want people to read your posts, so do the right thing and go and visit a few of the other participants. 

Now, go and dust off those cookbooks and get cooking!  Use the linky tool at the end of this post to submit your entry/entries - simply scroll down to where it says "You are next ... Click here to enter", and then follow the instructions.  The linky will be open for one week.

Lastly, if you would like to use the Cookbook Sundays badge in your post, simply copy the code in the box beside the badge below and paste it into your post.  Feel free to also use it in your sidebar if you wish.

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I am also sharing this post with Sweet New Zealand, a monthly blog event created by the very lovely Alessandra Zecchini, and which this month is hosted by the equally lovely and incredibly talented Arfi at HomeMadeS. This is an opportunity for all Kiwi bloggers (whether you are living in New Zealand or overseas), as well as for non-Kiwi bloggers living in New Zealand, to connect and share some of those sweet treats from your kitchen.  So, head on over to Arfi's and share something sweet.