This is true KIS KIF…keep it simple keep it fresh and a reminder of how superb something that you make once, at best twice a year.
for the crumble
The crumble keeps really well loosely vacced in the fridge…you will need about two thirds for this recipe
600g strong flour
500g caster sugar
1 vanilla pods split and scraped, seeds only bean reserved for ice cream or anglaise OR 10g finely grated lemon rind
375g cold unsalted butter cut into small cubes,/p>
Weigh the flour, sugar and flavouring into your mixing bowl and mix together. Add the butter and work until it is fully incorporated.
for the plums
Satsuma and Mariposa plums are perfect. How do you tell the difference?
Satsuma are red to the stone, Mariposa have a slightly yellowish rim around the stone.
note…less than !kg of plums don’t waste your time…the more the better than can be vac and refrigerated for a few weeks or frozen for a few months.
for the cooking syrup
1.5kg caster sugar
1kg filtered water
1 15cm vanilla bean split and scraped or 30g p/w ginger and 1 cinnamon stick or two star whole anise [approximately 10g]
Bring to the boil, stirring the sugar long enough until it is dissolved. When it comes to the boil turn the heat off.
to prepare the plums
Cut them in half, remove the half and then cut the remaining half into half and remove the stone. Keep the halves and quarters separate the cooking time is different.
For the plum quarters
Bring the syrup to the boil, add the plum quarters, stir them under, and immediately turn the heat off. Set a timer for 15 minutes. When the timer goes, immediately remove them from the syrup.
For the plum halves
We are using an induction hotplate
Add the plum halves to the hot syrup and set a timer for 15 minutes. When the timer goes turn off the heat and set a timer for another 15 minutes. When the timer goes remove the fruit from the syrup.
Allow the fruit to cool completely before assembling.
For the brioche base
makes 2 x approximately 30 x 30 cm or equivalent
225 full cream milk
15g dry yeast
50g caster sugar
3 whole eggs, 1 egg yolk …room temperature
550g bakers flour + couple of tablespoons for the tins
2g fine salt
155g unsalted butter, melted but cool + 30g very soft unsalted butter for the tins
Weigh the milk, yeast and caster sugar into your electric mixing bowl and mix together. Allow to stand for about 15 minutes then add the whole eggs and yolk and whisk vigorously. Weigh the flour into the bowl, work together and halfway through add the salt and continue working until it comes together.
Transfer to a clean bowl, cover with plastic and refrigerate until you are ready to assemble.
Butter and flour your tins.
Appropriately divide the brioche proportionately between your tins/tin.
Wet your hands with cold water and press the dough evenly out into your tins.
Keep the quarters and halves separate closely stud the dough with plums. Layer a very fine crumble sparingly over the top and then do larger crumble lumps.
at this point you can freeze the prepared dish.
Use your fingers to push the dough to the edges of the tin.
or cook now
Allow the brioche to prove; it will come up at least 30%.
pre heat oven to 175°C
Takes about 45 minutes to cook through to the centre…if you do a dingle dish spray the edges with cold water.
We time this to come straight from the oven, let it sit for about 10 minutes to firm up for cutting…rich cream, more fruit and a little syrup [go easy on the syrup it is quite sweet.]
what do we do with the rest of the syrup..well!
60g Aussie gin
tiny splash Fever Tree Ginger Beer
garnish with mint and a slice of ginger
To help you identify the Mariposa plum, that lighter edge around the stone and a greenish tinge of the skin.