Ingredients:
• For Sponge:
• 2 cups – plain flour.
• 1.25 cups – ground sugar.
• 1 cup – Milk powder.
• 1.5 cups – milk.
• 3/4 tsp – baking powder.
• 1/2 tsp – baking soda.
• 100 g – butter.
• 3 to 4 drops – vanilla essence| For Plum mixture:
• 3 large – plums.
• 1/4 cup – sugar.
• 1 tbsp – Lemon juice| Other ingredients:
• 1.5 cups – sweetened whipped cream.
Method:
- Put stiff whipped cream in a large star-nuzzled icing bag. Refrigerate till required| For plum mixture:
- Peel and chop plums.
- Add sugar, heat on slow flame, till sugar melts.
- Add 50 ml water, allow to simmer for 2 minutes.
- Add lemon juice, stir. Take off fire and cool.
- Strain, saving both plums and liquid separately.
- For sponge:
- Keep aside till required.
- Melt butter in a deep bowl.
- Mix together, flour, sugar and milk powder in another bowl.
- Add some flour mixture and milk to butter, alternating.
- Mix while adding, till all flour and milk is consumed.
- Add essence, both soda and baking powder. Beat well till smooth and light.
- Pour into small paper tart cases or muffin cups till 2/3 full.
- Bake in preheat oven at 160 C for 20-25 minutes.
- Pierce and check to see that skewer comes out clean. Cool completely.
- Scoop out a crater on top of each muffin.
- Sprinkle liberally with drained plum liquid.
- Place a spoonful of plums in crater.
- Pipe out a swirl of whipped cream over plum muffin.
- Serve individually.
Recipe courtesy of Saroj Kering