A Plumb Job - Imelda Tynan has some tasty ideas for this year’s bumper plum crop

Imelda Tynan's Plum and Cinnamon cake

Imelda Tynan's Plum and Cinnamon cake

Amazing week here at Tynan’s Restaurant. The Storeyard & Tynan’s Restaurant have been shortlisted in The Irish Times Best Shops in Ireland 2014 Best Day out Category. Thanks to everyone who voted. It’s great news for everyone who works hard to make this a very unique destination experience.

My recipes this week all contain plums, this year has been a bumper year for plums and there are so many exciting and tasty ways to use them. The Plums I use are Victoria Plums and are ideal for eating or using in tarts and crumbles.

You can pick the plums now, wash and dry them, remove the stones and then freeze them in batches so you can use them in the months to come.

Plum and Cinnamon Cake

1lb Plums, stoned and chopped

10oz Flour

5oz Light Brown Sugar

4oz Butter

8oz Golden Syrup

2 heaped tbsp. Thick Honey, preferably local

1tsp Cinnamon

1tsp Baking Powder

1tsp Bread Soda

2 Large Free Range Eggs

250ml Milk

Grease and line a high sided 10” cake tin, make sure it is a good solid tin as this cake is like a batter and you don’t want it coming out through the bottom. Preheat the oven to 180⁰.

In a saucepan warm the golden syrup, honey, butter and sugar, do not boil the mix and remove from the heat when all the ingredients have softened.

Mix the eggs and milk together and whisk with a fork, sieve the flour, baking powder, baking soda and cinnamon into a wide bowl, next pour in the egg mix and the sugar mix and this will form into a batter, mix until all the flour is combined. Pour into your tin and drop the chopped plums into this mix, bake in the oven for 40 minutes, you know it is cooked when it begins to come away from the sides of the tin, allow to cool. Because of the plums this cake will stay wonderfully moist.

Plum & Apple Chutney

1½lb Plums, stoned and chopped

8oz Apples, chopped

8oz Onions, chopped

8oz Light Brown Sugar

½ deseeded Red Chilli

350ml Cider Vinegar

1 level tsp Dried Ginger

1 Cinnamon Stick

1tbsp Yellow Mustard Seeds

Place all the ingredients into a large saucepan, bring to the boil, turn down the heat and simmer for about 1½ hours, stir continuously to ensure that the mixture does not stick to the bottom of the saucepan.

Remove the cinnamon stick, spoon into sterilized jars. This chutney will taste delicious after two weeks.

Plum, Greek Yogurt and Granola

8oz Plums, stoned and chopped

4oz light Brown Sugar

½ tsp Ground Ginger

Glenisk Greek Yogurt

Paddy O Granola

Local Honey

In a saucepan stew the plums, sugar and ground ginger over a low heat for about ten minutes and allow to cool.

Spoon the plum into individual glasses, top with a couple of spoons of Greek yogurt and a heaped spoon of granola and lashings of honey.

This makes a beautiful breakfast or dessert.




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