Recipes. A key factor in the success of our range has been the time and effort that our team of food technologists and consultant chefs put in at the development stage. Share a Piece of History with Sugar-Free Louise Slice. Put all the ingredients into a preserving pan and bring slowly to the boil, stirring until the sugar has dissolved. Place a sieve over a … Base125g butter1/2 cup Chelsea White Sugar1 egggrated rind 1 lemon2 cups self-raising flour1 x 425g can whole plums in syrupTopping60g butter4 tablespoons Chelsea White Sugar6 tablespoons flour. Fold in 2 cups of plum purée with a spatula, half a cup at a time. Making a healthier version of a recipe that can be dated back to the 1800's shows that we don’t have to deprive ourselves of old-time favourites. ½ cup chopped walnuts, Plum purée Remove from oven and allow to cool completely before removing from pan. Pour into pan and bake for 30 minutes, or until just cooked. Set aside. Try a square at coffee break, or with a jug of steaming custard after dinner. For more inspiration join the Chelsea Remember to #lightscamerabake on Instagram if you make this recipe or any other of my recipes. 2 eggs (size 6) Add sifted flour and salt and mix. 2 cups plum purée. Filter This Page Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light … Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. I love seeing your creations. Microwave on high for 20 to 30 seconds until hot and whisk until dissolved. Plum recipes. To make the plum purée, remove stones, chop roughly, leaving the skins on, and place in a saucepan with sugar. Set aside. To make the pecan crumble, place the sugar, pecans, butter, flour and cinnamon in a bowl and mix well to combine. Or give them a try in a savoury dish such as duck with spiced plums. In a large bowl, add eggs and sugar and beat lightly until mixed. I used this recipe for overripe plums I had. Refrigerate while you make the filling. PLUM MUFFINS 1 – 1 ½ cups plums ½ cup margarine ¾ cup sugar 1 tsp vanilla Or, put the cheesecake in the fridge for 2 hours while it firms up, apply the Plum Coulis layer on top, then put it back in the fridge for another 1-2 hours. https://www.odt.co.nz/lifestyle/food-wine/recipes/apple-and-plum-slice Cut out rounds of sweet shortcrust (I used a 15cm diameter saucer as a guide) and place on a lined baking tray. Preheat oven to 160°C (325°F). Leave in the sieve to drain while making the cake. Heat the oven to 200C/180C fan/gas 6. Shared by home cooks, for home cooks through Allrecipes, the world's number one recipe site. Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Pour filling on top of base and bake in oven for 30-35 minutes or until set. Preheat oven to 180°C. ½ tsp ground black pepper1/2 tsp ground nutmeg. Plum Layer: Here you have two options for the plum layer. Boil steadily until the mixture is pulpy, then purée in a blender or food processor – work in small batches to avoid spills. You guys!!!! NZ. Pour into well-greased or paper-lined slice or sponge-roll tray and spread out evenly. Our creative team is made up of dedicated foodies and technologists to finding perfect flavour combinations. Home > Recipes. https://cauldronsandcupcakes.com/2015/03/09/simple-stewed-plums-recipe Cut both the Plums and Dates and remove the seeds. Press into a medium-sized slice tin, lined with baking paper. 2. (If you’re not already a member, please join!). And of course, Louise slice is always to be found at a school bake sale - so bring a healthy sugar-free gluten-free Louise slice instead. This will take about two hours. Pour plums into food processor and purée. 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