2/3 cup (100 g) 4 oz plain wholemeal flour
2.5 ml (1/2 tsp) cream of tartar
1.25 ml (1/4 tsp) Bicarbonate of soda (Baking soda)
pinch of salt
2 oz (50 g) polyunsaturated margarine
3 tbsp (45 ml) light muscovado sugar
1 egg yolk
1 tbsp (15 ml) semi-skimmed milk
700 g (1 1/2 Ib) ripe plums, halved stoned (seeded) and quartered
175 g (6 oz) ripe gooseberries, topped and tailed
2 tbsp (30 ml) ginger wine
1 tsp (5 ml) powdered gelatine
2.5 ml (1/2 tsp) cream of tartar
1.25 ml (1/4 tsp) Bicarbonate of soda (Baking soda)
pinch of salt
2 oz (50 g) polyunsaturated margarine
3 tbsp (45 ml) light muscovado sugar
1 egg yolk
1 tbsp (15 ml) semi-skimmed milk
700 g (1 1/2 Ib) ripe plums, halved stoned (seeded) and quartered
175 g (6 oz) ripe gooseberries, topped and tailed
2 tbsp (30 ml) ginger wine
1 tsp (5 ml) powdered gelatine
method
1. Lightly grease a 23 cm (9 inch) fluted loose-based flan tin or ring and set aside.
2. Sift the flour, cream of tartar, bicarbonate of soda and salt into a bowl and add the bran from the sieve.
3. Rub in the margarine lightly. Stir in 15 ml (1 tbsp) sugar. Add the egg yolk and milk and mix to a smooth dough.
4. Press into the tin, pressing up the sides to form a rim. Chill for 30 minutes.
5. Arrange the plum quarters skin side up in the flan case. Sprinkle with 15 ml (1 tbsp) sugar.
6. Bake at 190°C (375°F) mark 6 for 30 minutes. Cool on a wire rack.
7. Meanwhile, put the gooseberries, wine and remaining sugar into a saucepan with 45 ml (3 tbsp) water.
8. Simmer for 5 minutes and cool, then sieve.
9. Sprinkle the gelatine over 30 ml (2 tbsp) cold water and leave to soak for 1 minute.
10. Place over a pan of gently boiling water and stir until the gelatine is dissolved.
11. Cool slightly, then stir into the gooseberry mixture.
12. Spoon the gooseberry glaze evenly over the plums and chill for about 2 hours.
2. Sift the flour, cream of tartar, bicarbonate of soda and salt into a bowl and add the bran from the sieve.
3. Rub in the margarine lightly. Stir in 15 ml (1 tbsp) sugar. Add the egg yolk and milk and mix to a smooth dough.
4. Press into the tin, pressing up the sides to form a rim. Chill for 30 minutes.
5. Arrange the plum quarters skin side up in the flan case. Sprinkle with 15 ml (1 tbsp) sugar.
6. Bake at 190°C (375°F) mark 6 for 30 minutes. Cool on a wire rack.
7. Meanwhile, put the gooseberries, wine and remaining sugar into a saucepan with 45 ml (3 tbsp) water.
8. Simmer for 5 minutes and cool, then sieve.
9. Sprinkle the gelatine over 30 ml (2 tbsp) cold water and leave to soak for 1 minute.
10. Place over a pan of gently boiling water and stir until the gelatine is dissolved.
11. Cool slightly, then stir into the gooseberry mixture.
12. Spoon the gooseberry glaze evenly over the plums and chill for about 2 hours.
serving amount
makes 8 slices
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