Plums and stone fruit in general are very very gradually coming into season, most varieties are still rock hard. However you might find the odd squishy plum sent up from South Africa or South America at your local supermarche which are idea for cooking with. I've married the plum with cherry brandy which gives a lovely stumped, rustic look and taste hic...great.
450g plain flour
200g sugar
100g butter
100ml buttermilk
200ml milk
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda 200g plums
100ml cherry brandy plus extra for brushing
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
METHOD:
Put butter in sauce pan and place over a medium heat to melt, once melted put aside to cool slightly. In large mixing bowl add flour, sugar, baking powder, soda, cinnamon and stir together till combined. Slice plums in half and removed the stone's and cut plums into 1cm cubes, add to the dry mixture. Once butter has cooled slightly beat in the eggs, vanilla and add to dry mixture with milk, buttermilk and cherry brandy. Using a butter knife cut through the wet and dry combining together till just under mixed. Grease a 12 hold muffin pan with oil spray or butter and evenly distribute the batter into pan. Sprinkle tops of muffins with a little extra sugar and place in pre-heated oven set at 180oC for 25 minutes. Once cooked brush the tops with a little extra cherry brandy, leave to cool in pan for 10 minutes before turning out.
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