- I came across this in a Polish recipe book.
- It is similar to one my late cousin, Krystyna, made.
- Her recipe uses oil, whilst this older recipe uses butter.
- The plums in both recipes should be węgierki – which are small, dark plums -the name means Hungarian. (The Americans call these Italian plums).
- These plums are not often found in England – try and use small plums and maybe cut them into quarters rather than into halves.
- INGREDIENTS
- 125g butter
- 220g granulated sugar
- 2 eggs
- 300g flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla essence
- 60 -80ml of milk
- *
- Small plums – węgierki
- Pinch of cinnamon
- 2 tablespoons of butter
- 0 -65 mins
METHOD
- Grease and line a 32 x 22cm baking tin.
- Pre-heat the oven to GM4 – 180 o C.
- Beat the butter and sugar until smooth.
- Add 1 egg at a time.
- Mix the flour, baking powder and salt in a bowl.
- Add the flour mixture to the butter mixture.
- Stir in the vanilla essence.
- Stir in enough milk to make a smooth dough.
- Transfer the dough into the baking tin and smooth out to the edges.
- Cut the plums into halves or even quarters.
- Place the plums cut side up on top of the dough.
- Dot the plums with the butter and cinnamon.
- Bake for 60-65 minutes.
- Leave to cool before cutting out pieces.
- NOTE
- Must leave till cool before taking out of the till or the pieces break up as in my photograph!
