Autumn Amore

A community recipe by Iven

Not tested or verified by Nigella.com

Print me

Introduction

I have this thought that autumn is soon ending and my heart instinct says I should have something sweet and warm that says autumn yet invites the about to arrive winter - Christmas. This is not a light weight concoction pudding with all the sugars, chocolate and butter going in. But these are feast day not fast day. Believe me, the title says it all. Give this a try and I assure you, there is not return.

Ingredients

Serves: One Hungry Crowd

Metric Cups

For the Fruits

4 medium plums
50 grams unsalted butter
3 tablespoons icing sugar
3 tablespoons chelory (green and red)

For the Batter (Dry)

200 grams self-raising flour
100 grams soft brown sugar
50 grams chocolate chips
1 orange (zest)
1 pinch of salt
tablespoon cocoa powder

For the Batter (Wet)

100 grams unsalted butter (melted)
50 millilitres full fat milk
2 large eggs
1 tablespoon vanilla extract

For the Fruits

4 medium plums
1¾ ounces unsalted butter
3 tablespoons confectioners' sugar
3 tablespoons chelory (green and red)

For the Batter (Dry)

7 ounces self-rising flour
3½ ounces soft brown sugar
1¾ ounces chocolate chips
1 orange (zest)
1 pinch of salt
tablespoon unsweetened cocoa

For the Batter (Wet)

3½ ounces unsalted butter (melted)
2 fluid ounces whole milk
2 large eggs
1 tablespoon vanilla extract

Method

Autumn Amore is a community recipe submitted by Iven and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 150ºC.

Melt 50gm butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit soften and juice oozes out. This will take hardly anytime. Remove the pan from the heat.

Combine the dry ingredients in a large bowl and in a jug, beat the eggs, melted butter, milk and vanilla extract.

Mix everything until smooth. Pour half of the batter into a round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.

Bake for 50 minutes to 1 hour, until the top is golden brown and set.

Serve with cold cream.

Preheat the oven to 150ºC.

Combine the dry ingredients in a large bowl and in a jug, beat the eggs, melted butter, milk and vanilla extract.

Mix everything until smooth. Pour half of the batter into a round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.

Bake for 50 minutes to 1 hour, until the top is golden brown and set.

Serve with cold cream.