< Kitchen
< Afternoon Tea

Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

Plum Squares

This is such a simple dish – shortbread dough pastry with plums arranged on top – but the cooking brings out the flavour of the plums and makes for an extra tasty afternoon tea.

This recipe is adapted from Diana Henry’s ‘Roast Figs, Sugar Snow’, one of my favourite cookbooks and a fantastic source for unusual autumn and winter recipes.

200g plain flour
100g butter
175g caster sugar
A pinch of salt
1 egg yolk
1 tsp vanilla extract
675g plums
2 tbsp sugar

Preheat the oven to 180 degrees C, Gas Mark 4. Line a 30 by 20 cm baking tray.

Rub the flour into the butter until the mixture looks like breadcrumbs. Mix in the sugar and salt, then add the egg yolk and vanilla extract. Keep stirring until you get a ball of pastry - you may need to add a drop of cold water. Wrap in clingfilm and put in the fridge.

Meanwhile, halve and stone the plums, quartering any large ones. Press the cooled pastry into the baking tray with your fingers. Then lay the plums on top in rows, facing the same way, pressing them gently down into the pastry. Sprinkle the sugar over the top and bake for 45 mins.

When cool, cut into squares. Delicious with frothy coffee or hot chocolate.