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Whether you are planning an elaborate menu or merely going in advance for tomorrow Plum shortcakes. This recipe comes from several decades of playing at kitchen. I discover that including a couple ingredients to your recipe provides depth into that which is ordinarily dull. You might well be on the lookout for lighter foods to create along with your leftovers. Nice and light Plum shortcakes perfect for post-vacation. The components in this recipe receive your tongue pounding, also have become waist-friendly when you require a'bite' after a busy holiday. Employing a few components as alternatives, this soup is loaded using a fall and hot flavor that makes it creamy. The perfect Plum shortcakes to heat you up on chilly winter months. Excellent for making use of leftover.

Great way to waste one component. This can be really a great Plum shortcakes plus one among my favorites. If you should be worried regarding the nutrient worth of a few of the dishes, then don't be. Though it may be low in calories, even if you aren't getting much nutritional value from this won't sustain you personally, and you're going to just end up hungry again and eating more energy than you would have. Diet facts tags tell you what's in the meals you eat. It makes it possible to determine if you have a vibrant diet plan. Each and every single recipe we all share must get an ingredient tag. Some recipes also provide nutritional actuality info. The component tag lists the number within the field under. They are listed for each serving and as a proportion of the everyday price.

How to make Plum shortcakes

Yield = 4
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

150g (1 cup) self-raising flour
70g (1/2 cup) cornflour
100g (1/2 cup) caster sugar
60g unsalted butter, at room temperature
2 egg yolks
1 tablespoon chilled water
4 ripe blood plums
4 scoops (about 240g) low-fat vanilla ice-cream
Icing sugar mixture, to dust

Method

Step 1 Preheat oven to 180C. Line a baking tray with non-stick baking paper. Sift the flour and cornflour into a medium bowl. Add the sugar and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the egg yolks and water and use a round-bladed knife in a cutting motion to mix until a soft dough forms. Use your hands to bring the dough together in the bowl.
Step 2 Turn onto a lightly floured surface and gently knead until just smooth. Use a lightly floured rolling pin to roll out to a 3mm-thick disc. Use an 8cm-diameter round pastry cutter to cut 8 discs from the pastry. Place on the prepared tray. Bake in oven for 12-15 minutes or until just golden. Set aside to cool.
Step 3 Place a saucepan of water over high heat and bring to the boil. Cut a cross in the base of each plum and gently place in boiling water for 30 seconds-1 minute. Use a slotted spoon to transfer plums to a bowl of iced water to cool slightly. Peel off the skin. Cut plums in half and remove stones. Cut into wedges.
Step 4 Place 1 shortcake on each serving plate. Top with plums, ice-cream and the remaining shortcakes. Dust with icing sugar and serve immediately.