SPICED PLUM MUFFINS: Makes: 24
Makes a delicious tea loaf buttered with some extra plum jam on the side.
You may also turn this jam into a Chinese or Asian Plum Dipping Sauce or for your desserts, ie ; cheesecakes, ice-cream. Cook to sauce consistency with a roll of cinnamon added to boost flavor.
NOTES:
You may also bake this in a round loaf pan sealed with a lid to prevent steam from getting in on a wire rack over a pot of steaming or gently boiling water.
I used 2 parts my freshly ground spice mixture in this recipe. The other 1 part I added to another batch of fresh 12 plum muffins, but you may freshly grind (In coffee grinder) your 3 spice mix, added to own taste.
INGREDIENTS:
1.056 kg plums, unprepared weight
72 g sago
500 g water
5 - 20 g / ml lemon juice, freshly squeezed
196 g of sugar
22 g cherry jelly crystals (To color. Only if plums used are not the deep red) – Optional
72 g sago
500 g water
5 - 20 g / ml lemon juice, freshly squeezed
196 g of sugar
22 g cherry jelly crystals (To color. Only if plums used are not the deep red) – Optional
METHOD:
Weigh plums and wash them. Over a 3 liter, micro-safe bowl, cut diagonally all around all the circumferences of each plum pit, horizontally, and then twist each plum to remove their pits. Discard pits.
Place the bowl on a scale, and weigh in sago, sprinkling it over, in and around plums. Pour over water so that the sago trickles into and around plums.Weigh plums and wash them. Over a 3 liter, micro-safe bowl, cut diagonally all around all the circumferences of each plum pit, horizontally, and then twist each plum to remove their pits. Discard pits.
Seal and cook on high for 20 minutes. Set aside to steep 10 minutes and then stir until sago is transparent. If sago is not thoroughly transparent cook a further 10 – 20 minutes, and then set aside to steep a further 10 minutes.
Stir in lemon juice and sugar until thoroughly dissolved.
Test for jam consistency. If it is not the correct consistency, cook for a further 5 – 10 minutes or until you feel the consistency is to your liking. Remove. Allow to cool. Bottle and refrigerate.
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This recipe is not overly sweet at all and neither is the jam. I have lowered the calories and the sweetness to a point where I find it to be just right. – Just perfect to serve for tea!
NOTES:
Raisins, fruit cake mix or added crushed walnuts or pecans are all optional to add.
INGREDIENTS:
550 g plum jam – Homemade as above
112 g butter
5 ml nutmeg
5 ml cinnamon
5 ml allspice
264 g buttermilk
250 g cake flour or all-purpose
10 ml baking soda
2.5 – 5 ml salt to taste
2 eggs, large
5 ml vanilla essence (Or 12 g vanilla pudding powder)
550 g plum jam – Homemade as above
112 g butter
5 ml nutmeg
5 ml cinnamon
5 ml allspice
264 g buttermilk
250 g cake flour or all-purpose
10 ml baking soda
2.5 – 5 ml salt to taste
2 eggs, large
5 ml vanilla essence (Or 12 g vanilla pudding powder)
METHOD:
Melt butter, covered on defrost in the microwave. Cool to body temperature.Preheat oven to 180 C (356 F)
Grease 12 hole muffin pan.
In your muffin pan, divide the mixture equally amongst the 12 hole sections and bake for 25 – 35 minutes or until it tests done. – Enjoy!
The yellow-fleshed plums with the red skins are what I used as I couldn’t get the deep red-maroon-purplish, juicy plums but you may use any plums you wish but the deepest reds are always best!
