Plum And Oat Bran Betty Recipes

PLUM WALNUT BRAN MUFFINS

Steps:

• Heat oven to 400°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
• Mix flour, cereal, brown sugar, baking powder, baking soda and salt in large bowl with spoon. Stir in egg, buttermilk and oil just until moistened. Gently stir in plums and walnuts. Divide batter evenly among muffin cups. Sprinkle 1/2 teaspoon of the granulated sugar on each muffin.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm.

PLUM BETTY

Steps:

• Heat oven to 200C/180C fan/gas 6. Whizz bread to chunky crumbs in a food processor. Spread over a large baking tray and bake for 10-12 mins, stirring now and then until evenly crisp. Scrape into a bowl and stir in the butter, sugar and cinnamon. Reduce oven to 160C/140C fan/gas 3.
• Put the plums, sugar and cornflour into a large lidded pan. On the heat, stir for 1-2 mins until the cornflour is incorporated. Add 200ml water, cover and simmer for 15-20 mins.
• Layer up the plums and crumbs in an ovenproof dish, finishing with a layer of crumbs, and bake for 20 mins.

PLUM OATMEAL BREAD

Steps:

• Preheat oven to 350°F.
• Coat a 9x5x3-inch loaf pan with non-stick cooking spray.
• Mix together flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl.
• Add oatmeal and plums, and stir to coat the plums.
• In another bowl, combine eggs, milk and oil.
• Add to flour mixture and stir until dry ingredients are just moistened.
• Pour into prepared pan and bake 1 hour.
• Cool in pan 10 minutes; remove to rack and cool completely.

PLUM BRANDY

Steps:

• Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
• Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
• Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
• Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.

PLUM AND OAT BRAN BETTY

Steps:

• Preheat oven to 350 degrees. Grease a five- to six-cup baking dish with some of the melted butter.
• Toss the plums in a bowl with the rest of the melted butter, the lemon juice, one-fourth cup of the oat bran, one-half cup brown sugar and one-half teaspoon cinnamon. Spread the plums in the baking pan.
• Using a fork, a pastry blender or a food processor, combine the remaining oat bran, sugar and cinnamon with the soft butter until crumbly. Spread the mixture over the plums in the baking dish.
• Bake for about 40 minutes, until the top has browned, the filling is bubbly and the aroma is irresistible. Allow to cool until just warm, then serve. Whipped cream, heavy cream or ice cream can be served alongside.