57-59 Club Garden Rd, Sheffield, S11 8BU

It’s plum season! And local blackberries are starting to ripen, so put this delectable Ottolenghi pud on your To Do list.

Plum, blackberry and bay friand bake

It’s plum season! And local blackberries are starting to ripen, so put this delectable pud on your To Do list. Friands with your cup of coffee are wildly popular in Australia and New Zealand and are similar to French ‘financiers’. The basic batter is made of ground almonds, egg whites, sugar, butter and not much flour.  Typically friands are dainty, individual cakes but this tray-bake version is a great idea – from Yotam Ottolenghi’s book ‘Sweet’.

I love this kind of dish:  something from the Regather box (plums), something foraged (blackberries) and something from the garden (bay leaves). Substitute other stone fruit and berries if you wish – e.g. nectarines and blueberries.  With the leftover egg yolks, have a go at some homemade mayonnaise.

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