Time seems to go by so fast. One minute we’re grabbing at the first strawberries of the season, the next we’re knee deep in stone fruit. Too soon apples and pumpkins will make their way into our recipes. We have to make the most of everything while we can. Fruit is a good metaphor for life.
In the meantime, I will sauté some bright yellow plums in butter, and bake them in a custard cake. It’s good for us.
1/2 cup (90 g) flour
1/3 cup (65 g) granulated sugar
3/4 cup milk
1/2 cup whipping cream
1 tsp vanilla
1/4 tsp salt
1 tbsp butter
1 tbsp sugar (can be increased if you want a sweeter cake, or if the fruit is very sour)
About 10 small plums, cut in half and pitted
Heat oven to 375F.
In a large bowl, combine all ingredients and whisk until smooth. This can also be done in a blender or food processor.
In an ovenproof skillet over medium heat, melt the butter. Add the plums and sugar and heat until the sugar has melted and plums have softened slightly.
Pour batter over softened plums in hot skillet. Try and distribute plums evenly. Bake in preheated oven for about 30-35 minutes or until the custard has set (it should still jiggle in the centre when shaken, but it shouldn’t be liquid).
Remove from oven and let cool. Sprinkle generously with powdered sugar before serving.
***If you don’t have an ovenproof skillet, preheat a cake pan in the oven for about 5 minutes until hot. Transfer hot plums to the preheated pan, and pour batter into it.