“Who you calling Buckwud, you tart!”
That’s not exactly the best way to describe a civilised discussion between two adults however that’s mild compared to what some come out with.
I want to tell a story of how a Buckwud, a Plum and a Tart all sat down together across a table and complimented each other famously. I am of course talking desserts.
Try this easy recipe for a show-stopping final course.
Firstly and most importantly ensure you have a deep frying pan that is oven proof to 180DegsC. Pre-heat your oven to this.
Next halve and stone mixed coloured plums (about 660g) and place on the hob at medium-high heat with 30ml of water and cook for about 1-2 minutes.
Measure out a teaspoon (5ml) of cinnamon, and 130 ml of Maple syrup (I use Buckwud). Carefully use half the cinnamon and pour over the fruit then add the maple syrup ensuring even coverage. Taking a sheet of ready rolled puff pastry, cover the fruit and use a wooden spoon to bat down the pastry.
Next wham the pan in the oven (bottom shelf) for 15 minutes or until the pastry is golden brown.
Finally remove from the oven the pan – this will be red hot so good oven gloves please. Next get a plate bigger than the pan and in one heroic movement tip out the tart onto the plate. Now sprinkle the remaining cinnamon.
Serve with your favourite vanilla ice cream (mine’s the bourbon vanilla from Lidl).