PLUM SOMETHING

Sad, isn’t it, when I can’t decide what to call it?  Actually, it is an option, a diversion from pumpkin and pecan pies.  For weeks before Thanksgiving, I think about pumpkin and pecans, ahh, with a true gourmand’s dedication.  By now, three days later, my soul and every desire are fully satiated with these wonderful foods,  (various forms, the best always being pies, of course).

As well as the fact that while grocery shopping yesterday (lots of company) the plums were on sale for 69₵ a pound.  Can’t pass that up!  And this is the form it took on…..perhaps, you, too, would like a diversion?

First, we simply must give a nod to Jack Horner…….

Little Jack Horner

Sat in a corner

Eating his Christmas pie.

He put in his thumb and pulled out a plum

And said, “What a good boy am I”!

And a little point of interest…you know, I can’t help it……

The earliest reference to this well-known verse is in a ballad by Henry Carey published in England, of course, in 1725.  (Little Jack has been around for a while)

Now he sings of Jacky Horner

Sitting in the Chimney-corner

Eating of a Christmas-Pie,

Putting in his thumb, Oh Fie Putting in, Oh Fie!

His Thumb Pulling out, Oh Strange! a Plum.

So, passing to the next holiday, here’s my Plum Something.  It is so easy, so yummy and a light alternative for sweets.

2 pounds plums (ripe is nice if you can find them)

1-3/4 cups of sugar

1 fresh lemon or bottled lemon juice to equal

1 stick of butter
2 eggs
1 teaspoon almond essence
1 cup flour
1 tablespoon baking powder
1 teaspoon of salt

………………………………………………….


Preheat oven to 350° F

       Cut plums into halves and/or quarters depending on the size of plums and remove stones.  Place in a baking dish large enough to leave plenty of extra room for the dough.  Sprinkle lemon juice over plums.  If using a fresh lemon, it is nice to use the zest as well although you may have to add a little more sugar, it does give a wonderful tarte/sweet  taste.  Sprinkle with ¾ cup of the sugar and set aside while mixing dough.

       This is a takeoff on a classic English sponge mixture.  Cream softened butter and remaining 1 cup of sugar together.  Add two eggs and continue to mix until batter is lite and a pale yellow.  Add almond essence.  Mix together flour, baking powder and salt.  Mixing with a whisk is as good as sifting.  Add little by little to the sugar/butter and mix everything well.  Spoon batter over plums and sprinkle liberally with sugar for a nice finish on top.

Bake in a 350°F oven until nicely browned and the released juices from the plums are bubbling away.  Then ENJOY

I shall adjourn on a serious note:


"What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?” - Logan Pearsall Smith, author