Cowbrough Photography: December 2014

Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:

Method:

Preheat oven to 180C.
Grease 8 3″ dessert rings or 12 2″ ramekins with melted butter {I used clarified butter} and place on a foiled lined rimmed baking sheet.
Sift the flour, almond meal and baking soda. Reserve in a bowl.
Combine raw sugar and 2 tbsp of brown sugar in a bowl with butter. Cream for 2-3 minutes on medium high speed.
Add the eggs, vanilla bean and cream on high for another 2-3 minutes.
Add the flour mix and beat in on low speed until just combined, followed with the buttermilk. Mix in on low speed until uniformly mixed, 30 seconds.
Divide batter equally between prepared rings / ramekins, sprinkle over the remaining brown sugar and bake in oven to 15 minutes. Once the top is somewhat set, quickly place half a plum, cut side up into each cup. Continue to bake for another 15-20 minutes until light golden brown and done {toothpick inserted into middle should come out clean.}
Cool the tray on the rack for at least 15-20 minutes, then gently ease out using a blunt bitter knife. Serve warm or at room temperature as is, or with low fat unsweetened cream or vanilla ice cream.

Wednesday, December 31, 2014