Apple and Plum Tarte Tatin

A quick and easy dessert that's full of flavour. Great way to end a dinner party.



Serves 6

100g Butter, cut into cubes
100g Golden Caster Sugar
6 Apples, peeled, cored and cut into wedges
6 Plums, de-stoned and halved
1 tsp Cinnamon
Ready Rolled Pastry






1. Preheat the oven to 220/200c fan assisted. There are two ways to do this. Slightly easier if you have a skillet but can be done in a frying pan too.  Put the pan on the hob over a medium heat and add the butter and sugar. Melt and combine the butter and sugar. Then add the fruit and cinnamon and cover with the butter mixture. They should be covered and cook for about 10 minutes (they should be softened).

2. Skillet: Roll the puff pastry over the pan and trim the excess pastry and leave about 2cm over the skillet. Then put in the oven for 25 minutes. Then allow to cool for a couple of minutes. Quickly flip onto a plate so the pastry doesn't tear.

Frying Pan: Tip the contents on a pyrex plate or circular shallow pyrex dish. Then cover with the puff pastry. Still leave 2cm over the edge. Cook for 25 minutes and allow to cool for a couple of minutes. Quickly flip onto a plate.

3. Serve warm with a scoop of good quality vanilla ice cream.

Plum Jam (V)

Jam Session.

Been meaning to upload this recipe for a while. For those who froze their plums and need a jam recipe. This is for you :) Makes about 1.25 litre of jam. Also I know I am breaking the rule of 1:1 of sugar to fruit but it doesn't need all that sugar. 

1.25 litres Jam

1.5kg Victoria Plums

900g Sugar (should get sugar for high pectin fruit)

2 tsp Ginger

3 tsp Cinnamon

Lemon Juice

150ml Water

Jars for the Jam







1. This is probably part of the recipe which will take a lot of effort. For the plums you need to cut them in half and de-stone them.

2. Put the oven on a low heat (Just over 100c). Clean the jar with warm soapy water and rinse. Then place the jars in the oven for about 10 minutes or until the jars are dry. This will sterilise the jars so the jam can stay fresh for longer. Make sure you take any metal clips or rubber seals before putting in the oven.

3. Use a large pan or a preserving pan, add about 150ml of water and a bit of lemon juice and add the plums to the pan. Bring to the boil and allow to simmer for 20 minutes.

4. The skin should be falling from the flesh of the fruit. Add the sugar and spices. Allow the sugar to dissolve slowly. Then bring to a boil once the sugar has dissolved and reduce to simmer for about 10 minutes.

5. If you don't have a thermometer, to test if the jam is done, take a bit of jam and place it on a small plate. Leave it 5 minutes and if you poke it and it wobbles, its done. It doesn't leave it for another 10 minutes and test again. If you do the ideal temperature is 105c.

6. Take the pan off the heat and allow to cool. Then spoon the jam into your jars and leave to cool further. The jam is good for toast, Roly Polly or use in a Victoria Sponge.

Plum and Apple Crumble (V)

This was another recipe that I did with the plums. I wanted to do a pudding and realised I haven't made a crumble in ages. I altered my apple crumble recipe (before I created the blog). Made the crumble crunchier by adding almonds. So if you have nut allergies, don't add the almonds

Serves 4-6

Crumble
250g Plain Flour
100g Demerera Sugar
150g Unsalted Butter, cubed and at room temperature
50g Ground Almonds

Filling
400g Cooking Apples, Peeled, Cored and
cut into wedges
400g Plums, Destoned and cut into halves
3 tbsp Caster Sugar
1 tbsp Lemon Juice
1tsp Cinnamon

1. Preheat oven to 200c/180c Fan assisted. In a pan add the lemon juice, apples and plums and stew for about 10 minutes or until the apples are mushy. Add the sugar and cinnamon and stir in. Put the fruit filling at the bottom of an oven proof dish

2. For the crumble, get out a mixing bowl and add the sugar and butter and mix with a wooden spoon until smooth. Add the flour and stir for a bit. Then rub the butter/sugar mixture with the flour to create small crumbs. Do this by putting the mixture between the fingers and rubbing between the palms of your hands.

3.  Tip the mixture over the fruit filling and spread equally. Bake in the oven for about 30-35 minutes until golden brown on the top. Leave to stand for about 20 minutes. Serve with ice cream, cream or custard.

Positively Pleasing Pershore Plum Festival

Pershore is famous for their plums and from the turn out, everyone knows it. Even though it lasts for a month with various events throughout that time, the one event I want to really talk about is the Pershore Bank Holiday Monday event. A market with various tastes that will tantalise your taste buds.

I do love a good market and may have dipped into my pocket to make a few good investments. Here is a picture of some the delectable goods I got my hands on.

L to R: Cider Punch, Salmon, Leek & Mozerella Tart, Plums, Curry Sauce, Belgium Chocolate Slab, Treacle tart, Mead, Plum Tart and Black Cherry Liqueur.

Generally enjoyed all of these delectable things and needed to stock up on my Mead since I used it up in like a couple of months. So this time, I am gonna make it last longer. But don't worry I am not that much of a drunk *hiccup*. For the plums I have made a couple of recipes, one sweet and one savoury. These will be uploaded in due course.

Mulled Plum Punch

Apart from the food, there was a vast selection of cars and a variety of entertainment such as live cookery from a chief using plum related recipes and for the children teddy bear parachuting. An enjoyable day out for the whole family as well as ample amounts of cider, plum drinks (alcoholic and non-alcoholic) and live music. Add the town crier and the mayor, you have a lovely mix for a grand day out.

Make sure you put this event in your calendar!