Tomato Risotto & Sticky Plum and Custard Cake
August brings the end of summer, but it also brings the best produce, plenty of home grown tomatoes and plums…..Try these easy recipes and see….
Tomato Risotto (Serves 4)
Ingredients
30g unsalted butter
2 shallots finely chopped
1 garlic clove
250g risotto rice
100ml white wine
400g-500g fresh ripe tomatoes, blanch and peel and simmer to break down and reduce extra water or use 400g tin chopped tomatoes if preferred
2 vegetable stock cubes
1 tbsp balsamic vinegar
50 g parmesan cheese (grated)
2 tbsp shredded or finely chopped basil
Method
Melt the butter in a large saucepan over a medium heat and cook the shallots and garlic for 5-6 mins until softened. Stir in the rice and cook, stirring for 2-3 mins more until the rice is hot. Add the wine and continue to cook until it has been absorbed, then tip in the tomatoes, pressing them down with the back of a spoon to break up any large pieces.
Once the tomatoes have softened, add the hot stock, a couple of ladlefuls at a time, stirring until it has been absorbed. Add another ladle of stock when the mixture looks dry, then continue this process until the rice is tender and looks creamy – you may not need to use all the stock. Stir in the balsamic vinegar along with half the parmesan. Season to taste, then serve topped with the basil and remaining parmesan.
Sticky Plum And Custard Cake
Ingredients
250g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
4 large free-range eggs
250g self-raising flour
¼ tsp bicarbonate of soda
¼ tsp salt
1 tsp vanilla extract
75g ready-made thick custard, such as Ambrosia
15 ripe but firm red and yellow plums, 5 chopped, 10 halved
50g flaked almonds
Golden syrup to serve
Method
Heat the oven to 180°C/fan160°C/ gas 4. Grease and line the base and sides of a 20cm x 30cm x 5cm cake or Swiss roll tin with baking paper.
In a large bowl, whisk together the butter and sugar using an electric hand mixer until pale and fluffy. Beat in the eggs, one by one, adding a little flour with each. Fold in the rest of the flour, the bicarbonate of soda and the salt.
Fold in the vanilla extract, custard and chopped plums, then pour the mixture into the cake tin and smooth out.
Bake for 25 minutes, then very gently, so the mixture isn’t disturbed, remove from the oven and lightly lay the plum halves, cut-side up, on top. Scatter with the almonds, then bake for another 45 minutes or until golden – cover with foil if the cake browns too quickly. Test the cake is ready by pushing a skewer into the middle, it should be slightly sticky but not wet.