Upside Down Plum Cake

The Bristol Half Marathon is tomorrow and I thought I’d bake up some pre-race fuel to use up some ripe plums. Not sure how the weather will turn out, but when all else fails, at least there’s cake. Here is what you’ll need:

For the plum topping:

  • 8-10 ripe plums
  • 3 tablespoons butter
  • 1/3 cup brown sugar

For the cake batter:

  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3/4 cup almond milk (or any you like)
  • 1 teaspoon almond extract
  • 2 beaten eggs

First, wash and cut the plums as you like.

Next, mix the brown sugar and butter, spreading it on the bottom of your cake tin.

Then, neatly arrange the plums on top of the butter and brown sugar.

In a bowl, add the flour, sugar, salt, baking powder, almond milk, and almond extract. Stir it a bit, then do the eggs.

Last, beat the eggs separately before adding them to the batter. If you have a mixer, use it! If not, just use a whisk to get a good batter. For the record, I don’t have a mixer, but the cakes still turn out alright.

Once mixed, pour the batter evenly into the tin, making sure it covers the fruit.

Heat your oven to 180 C / 350 F, and bake for 35 minutes.

And there you have it, Upside Down Plum Cake! This cake is good, like real good! Gooey, sticky, sweet, and part of your 5 a day? Heck yeah!

This is the perfect way to use up your ripe plums. The recipe also works well with damsons, peaches, and nectarines. And who doesn’t like a serving of fruit? Hopefully a slice of this cake will propel me to the finish line. And at the very least, lots of leftovers, yeah! If you happen to be near the Half Marathon route, come out and cheer us on – with the weather we’re expecting, we’ll need it! Thanks for reading and Happy Eating!

Easy Blackberry Jam

The weather is starting to turn, but we’re still having lots of sunny afternoons with cool breezes. And, there are still blackberries to be harvested. So, I thought I’d make some easy Blackberry jam with my last haul. It makes a small batch, which is approximately one jar. Here is what you’ll need:

  • 2 cups blackberries
  • 1 cup sugar
  • Juice from 1 lemon

After washing your blackberries very well, place in a small sauce pan with the sugar.

Next, grab a masher and spend several minutes smashing the heck out of those berries. You really want to get the juice flowing so that the berries become a liquid purée like mash up.

There will still be bits of berry, but as you can see above, it should have lots of juice. Place on the stove and set on high. I used mark 5.

Bring the berry mash to a boil, stirring it the entire time. By constantly stirring, you’ll ensure it does not burn. Once it boils for about 5 minutes, put on medium low and simmer until it thickens. You’ll know it’s ready when it coats the spoon.

Juice the lemon, and stir in the liquid while the berry mixture is still hot.

Make sure your jar is already prepared. It needs to be thoroughly cleaned and boiled to sterilise. While the liquid is still hot, spoon jam into the jar. It will firm up as it cools.

And there you have it, one batch of Easy Blackberry Jam! This is the perfect way to preserve the last of the summer fruit to enjoy into the cold winter months. Stir it in porridge, put it in yogurt, or enjoy on some toast! However you slice it, this jam is just too easy to pass up. Give it a try before the berries disappear. Thanks for reading and Happy Eating!

Wild Fruit Crumble

This cooler weather has been so nice and comfortable. It’s the perfect temperature for running and cycling, and for foraging wild fruit on the way.

I loaded up on these berries and apples during a bike ride, and the most obvious thing to make was a warm and filling crumble. Here is what you’ll need:

  • 2 cups blackberries
  • 3 small apples
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1/2 cup porridge oats
  • 1 teaspoon cinnamon
  • 1/4 cup sliced almonds
  • 1/4 cup raisins or sultanas
  • 1/3 cup almond milk

First wash the fruit very well, then peel and chop the apples into chunks. Put all the fruit into your baking dish.

Pour the sugar and flour over the fruit, and mix it around trying to coat the chunks as much as possible.

Next you will prepare the topping, which is essentially a bowl of porridge. Put the oats, cinnamon, almonds, raisins, and almond milk together. Let it sit for about 5 minutes so the oats absorb as much of the liquid as possible.

Spread the topping over the fruit. Make sure it’s as even as possible.

Place in the oven at 180 C / 350 F for 35 – 40 minutes, depending on your oven. It’s done when the fruit is soft and the topping is golden brown.

And there, you have it, Wild Fruit Crumble! You can pretty much use any fruit you want. Damson, blueberries, and red plums work well too! And the topping is on the healthy side compared to traditional crumble which often has a lot of butter and sugar. As I’m training for the Bristol Half Marathon, this is definitely a dessert I can get behind! And you can even have it for breakfast! It is part of your five a day and a lovely way to fuel your morning workout. Give this recipe a try and you can start by picking some wild fruit. Thanks for reading and Happy Eating!

Coconut Banana Cookies

Hello Bristol! Anyone else loving these cooler temperatures? I get the feeling that autumn is upon us and that means I can finally fire up the oven! So, as I’m training for the Bristol Half Marathon, I wanted to make these cookies which are great snacks packed with energy. Here is what you’ll need:

  • 2 ripe bananas
  • 1 tablespoon vanilla
  • 1 1/2 cups finely grated coconut
  • 1/4 cup nuts or seeds (I used pumpkin)
  • 1/4 raisins (or chocolate chips)

First, mash your bananas very well. The riper they are, the sweeter they’ll be, and the easier they will mash up.

At this point, add some vanilla, stirring it in thoroughly.

Next, add the coconut, pumpkin seeds, and raisins. I will add that although the pink bag of coconut says flour, it’s more like finely shredded coconut. I do have actual coconut flour which is much finer. I suppose you can use that as well, and if so, let me know how it turns out.

Spoon out the mixture onto a cookie sheet, flattening them a bit. Place them in an oven heated to 350 F / 180 C for 15 minutes. If you want a bit more browning on top, add another 3-5 minutes to that.

And there you have it, Coconut Banana Cookies! These were super easy to make, and start to finish, took just over 30 minutes or so. You can also customize these as you like once you have the banana, coconut, and vanilla base. I think chocolate chips and walnuts would be great together, as well as dates and almonds. However you bake them, this recipe is hard to mess up. Give these a try this weekend as the cooler weather rolls in. Thanks for reading and Happy Eating!