{"id":17265,"date":"2026-07-29T23:24:08","date_gmt":"2026-07-29T22:24:08","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=17265"},"modified":"2026-07-29T23:41:36","modified_gmt":"2026-07-29T22:41:36","slug":"tomato-risotto-sticky-plum-and-custard-cake","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=17265","title":{"rendered":"Tomato Risotto & Sticky Plum and Custard Cake"},"content":{"rendered":"

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August brings the end of summer, but it also brings the best produce, plenty of home grown tomatoes and plums\u2026..Try these easy recipes and see\u2026.<\/p>\n

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Tomato Risotto (Serves 4)
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Ingredients<\/strong><\/p>\n

30g unsalted butter
\n2 shallots finely chopped
\n1 garlic clove
\n250g risotto rice
\n100ml white wine
\n400g-500g fresh ripe tomatoes, blanch and peel and simmer to break down and reduce extra water or use 400g tin chopped tomatoes if preferred
\n2 vegetable stock cubes
\n1 tbsp balsamic vinegar
\n50 g parmesan cheese (grated)
\n2 tbsp shredded or finely chopped basil<\/p>\n

Method<\/strong><\/p>\n

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.<\/p>\n

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 \u2013 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.<\/p>\n

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\n

Sticky Plum And Custard Cake
\n<\/strong><\/span><\/span><\/p>\n

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Ingredients<\/strong><\/p>\n

250g unsalted butter, softened, plus extra for greasing
\n250g golden caster sugar
\n4 large free-range eggs
\n250g self-raising flour
\n\u00bc tsp bicarbonate of soda
\n\u00bc tsp salt
\n1 tsp vanilla extract
\n75g ready-made thick custard, such as Ambrosia
\n15 ripe but firm red and yellow plums, 5 chopped, 10 halved
\n50g flaked almonds
\nGolden syrup to serve<\/p>\n

Method<\/strong><\/p>\n

Heat the oven to 180\u00b0C\/fan160\u00b0C\/ gas 4. Grease and line the base and sides of a 20cm x 30cm x 5cm cake or Swiss roll tin with baking paper.<\/p>\n

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.<\/p>\n

Fold in the vanilla extract, custard and chopped plums, then pour the mixture into the cake tin and smooth out.<\/p>\n

Bake for 25 minutes, then very gently, so the mixture isn\u2019t 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 \u2013 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.<\/p>\n

 <\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

August brings the end of summer, but it also brings the best produce, plenty of home grown tomatoes and plums\u2026..Try these easy recipes and see\u2026. 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,437],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-4ut","jetpack-related-posts":[{"id":4758,"url":"http:\/\/wenvoe.org.uk\/?p=4758","url_meta":{"origin":17265,"position":0},"title":"Cod with Tomato and Thyme","author":"Alan Williams","date":"27th June 2018","format":false,"excerpt":"Cod with Tomato and Thyme 1 tbsp. olive oil 1 onion finely chopped 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