Sunday, 2 July 2006

Weekend Baking Session # 19

Plums are member of the stone fruits family that arrives in the summer. Plums grow in clusters, are plump, have very smooth and shiny skin and a centre pit. Plums can range in shape from oval to round and in size from 1 to 3 inches in diameter with a depression at the top where the stem attached. Their colour can be yellow, white, green, red, purple, indigo blue and almost anything in between with equally varying skin colour. The pale silvery-gray, filmy-looking coating on a plum's skin is natural. Some plums are much firmer-fleshed than others. Plums contain vitamin A and potassium.


Plums are sweet, juicy and edible. There are many varieties, some sweet, some acidic, and some best suited for drying into prunes. They are often enjoyed fresh for out-of-hand eating, but they work well in cobblers, compotes, tarts, jam and chutneys. They are also available as canned plums, packed in either water or sugar syrup. Plum juice can be fermented into plum wine. When distilled, this produces a brandy known in Eastern Europe as Slivovitz.

Yoghurt Plum Pie

What do we need:

Pie Crust
2 cups flour
1/2 cup cold butter
1/4 cup ice cold water
1/2 tsp salt

2/3 cup yoghurt
1/3 cup sugar
2 eggs
500 g ripe plums

How do we do it:

In a food processor, place the flour, salt and cold butter. At a low speed, mix the ingredients until it resembles coarse breadcrumbs. Gradually, add the ice cold water 1 tablespoon at a time just until the dough binds together. Make sure not to over work the dough. Wrap with cling film and refrigerate for 2 hours.

On a floured board, roll out the dough into a disk, 2 or 3 inches larger than the pie pan. Transfer the pastry onto the pan. Fit the pastry very well on the bottom and side of the pan. Cut excess pastry. Line with a sheet of aluminium foil and place dried beans or rice as weights. The purpose is to prevent the pastry from bulging out when baking. This method of baking is called blind baking. Bake in a preheated oven at 230°C for 10-15 minutes. Remove from oven. Then, lift the aluminium foil together with the weight. Now return the pastry shell to the oven and bake for another 5 more minutes. Remove from oven and set aside.

Half the plums and remove the stone. Arrange in a circular form inside the pie shell.

Combine yoghurt, sugar and the eggs. Beat well. Pour the mixture onto the plums.

Bake at 150° C for 30 minutes or until a skewer inserted comes out clean.


RP said...

Wow! The plum pie looks amazing!

shilpa said...

Wow..One more superb creation. Hey, Can you please post normal plum cake sometime? I saw "blum cheese cake" in your blog, but I wanted simple plum cake. (i guess dry plums are used for it).

archana said...

That's a good looking pie !!!! I loved the big "plum spots" after baking.

maRLinda said...

Hiya Pushpa :)
Thank you for visiting my notebook's totally gone, ditto late visiting your site :)

Paz said...

This looks absolutely wonderful!


jadepearl said...

Love those plums...yummy!!!

BDSN said...

Hey I dropped by to tell thanks for the baking tips you gave me on the banana nut time when i do it i will surely keep them in mind!!!
BTW ur plum pie looks great!!

Tazz said...

Pus, I always feel uneasy about the pale silvery-gray coating on the plums. After reading your post and learning that it is natural, haha... I don't have to scrub so hard to get rid of all traces from now.

Lera said...

Wow! pushpa, it's an Awesome looking Plum the way, am I invited to pop in a bite.?.......:)

evan said...

hi, i bloghopped from jadepearl's site and i like your blog alot. its really informative and you took the effort to take pics of the ingredients, which is really cool. keep up the good work! take care~

Eva said...

Nice one, Push!

I used to live in a house where there was a plum tree in the garden and i would pick the ripe ones out and they were sweet, soft and succulent!

Krithika said...

Plum cake looks delicious.

mandira said...

Wow, the plum cake looks amazing. Keep up the good work.

indianadoc said...

I never really liked plums...but your recipe looks amazing and I think I may soon change my opinion abt plums...

Keropok said...

Looks very interesting indeed.
Gotta try it...

Puspha said...

RP, Archana, Paz, JP, Krithika

Shilpa~ Thank u. Sure I'll bake one & post it soon.

Marlinda~ Welcome to the blog.

bdsn~ Thank u very much. Ur most welcome. Itz my pleasure.

Eve~ I also used to do tat last time. hehehehe

Lera~ Thank u. Of course ur invited dearie. :)

Evan~ Thank u very much & welcome to the blog. Hope to c u again.

Eva~ Hmmm... tat sounds yummy.

Mandira~ Thank u & welcome to the blog.

Shynee~ Many thanx. Y don't u try making one & tell me how u liked it?

Keropok~ Terima kasih & welcome to the blog. Please let me know the outcome of the pie.

Ur name reminds me of keropok udang tat I don't even remember when was the last time I ate them. hhmmmmm.......:(

Vaishali said...

Great looking pie, Pushpa. Btw, does the rice or do the beans not get burnt? I mean, what happens to them after the blind baking phase?

Meeta said...

Hi Pushpa,
What a fantastic and so simple recipe. You know I am always looking for great and easy baking dishes and this really fits into my kind of cake. I also love the youghurt and the use of plums, something I am sure Soeren will gobble up in a jiffy! I'll have to give it a shot ... but then you know what happens ... my men will give it their verdict ;-)
Thank you for sharing!

yum said...

Interesting! Thanks for the recipe,I will have to try this one. Looks tempting. I wonder what other fruits will go with. Cherries maybe?

Puspha said...

Vaishali~ Thanx. No they don´t. In fact, the rice was still white in colour. I just cook them again as usual. ;)

Meeta~ Thank u very much & welcome to the blog.

Yum~ Thank u. Any stone fruits can go. Cherries, peaches, apricots etc

Nandita said...

This seems so simple to make yet looks as if it's a whole day's work- each of your baking sessions are marvellous Pushpa!

Puspha said...

Nandita~ Thank u sooo much dear. Give it a try & tell me it turned out.

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