Post by merlinalison on Nov 1, 2006 12:51:16 GMT -1
My mother invented this (I think) years ago and its still one of our favourite puddings. Quantities are approximate I'm afraid....
Bash 3 ginger nuts or other crisp ginger biscuits to crumbs and mix with a couple of tablespoonfuls of soft brown sugar (I usually use dark but it really doesn't matter if you use light) and a couple of teaspoons of ground cinnamon.
Grease a pie dish/flan dish generously with butter and then sprinkle some of the crumb mixture evenly over it.
Line the dish with shortcrust pastry. (If you want to make your own I generally use 3 oz butter, 6 oz plain flour and cold water to mix).
Cut plums in half and stone them. (I usually use the darkest I can find but it works well with any dessert plum.) Arrange the halved plums in concentric circles around the dish packing them closely together. Cut any remaining plum halves into smaller pieces and use those to plug any large gaps. Sprinkle the rest of the crumb mixture over the top, but not so thickly that you can't still see the curves of the plums. Bake the whole tart in a hottish oven (Gas mark 6 for me generally) for the first 10 minutes and then reduce the temperature to GM 4 and cook for a further 20-30minutes until the pastry is cooked and the plums soft.
Nice hot or cold with natural yoghurt or fresh cream.
Bash 3 ginger nuts or other crisp ginger biscuits to crumbs and mix with a couple of tablespoonfuls of soft brown sugar (I usually use dark but it really doesn't matter if you use light) and a couple of teaspoons of ground cinnamon.
Grease a pie dish/flan dish generously with butter and then sprinkle some of the crumb mixture evenly over it.
Line the dish with shortcrust pastry. (If you want to make your own I generally use 3 oz butter, 6 oz plain flour and cold water to mix).
Cut plums in half and stone them. (I usually use the darkest I can find but it works well with any dessert plum.) Arrange the halved plums in concentric circles around the dish packing them closely together. Cut any remaining plum halves into smaller pieces and use those to plug any large gaps. Sprinkle the rest of the crumb mixture over the top, but not so thickly that you can't still see the curves of the plums. Bake the whole tart in a hottish oven (Gas mark 6 for me generally) for the first 10 minutes and then reduce the temperature to GM 4 and cook for a further 20-30minutes until the pastry is cooked and the plums soft.
Nice hot or cold with natural yoghurt or fresh cream.
