Hot Plum Batter Recipes

PLUM BUTTER

Steps:

• Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
• Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
• Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
• Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

HOT BUTTERED RUM BATTER

Steps:

• Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
• In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

PLUM CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
• Bake in the preheated oven until the topping is brown, about 40 minutes.

HOT BUTTERED RUM BATTER

Steps:

• In a mixing bowl, cream butter and brown sugar.
• Add eggs and spices.
• Beat on low to medium speed until the consistency of thick whipped cream - could take up to 1 hour. (A stand mixer makes this much easier.).
• To serve, mix 1-2 heaping tablespoons of the batter in a mug with about 2 jiggers of rum (or more to taste). Fill with boiling water, and stir.
• (If batter is frozen when you use it, microwave it in the mug for about 20-30 seconds to thaw it quickly before stirring in rum and hot water.).

HOT PLUM BATTER CAKE

Steps:

• Preheat oven to 425°F Lightly oil a wide, shallow ovenproof dish ( I use an Augratin dish), and add the plums.
• Pour the milk, milk powder, sugar, vanilla, flour and egg whites into a blender or food processor. Process until smooth.
• Pour the batter over the plums. bake for 25-30 minutes or until puffed and golden. Sprinkle with confectioner's sugar and serve immediately.

HOT BUTTERED RUM BATTER

Steps:

• In large mixer bowl, mix butter, sugars, cinnamon and nutmeg until crumbly.
• To mix drinks----------.
• Put two heaping Tablespoons in 8oz cup.
• Add a jigger of rum and 2 Tbs coffee creamer.
• Fill cup with hot water.

HOT BUTTERED RUM BATTER (WITH AND WITHOUT ALCOHOL)

Steps:

• Melt butter and add spices.
• Add brown sugar and mix.
• Add eggs and mix well.
• Beat for 20 to 30 minutes.
• You are only adding the rum or the extract to the mugs not to the mix.
• Store in refrigerator.
• To Mix and enjoy:.
• For Each Mug add:.
• 1 Shot good quality Rum OR use 2 teaspoons rum extract.
• 1 Heaping TBPS. batter mix or more if you like.
• Fill with hot water and mix well.
• Keeps very well in the freezer. Just thaw before use.
• I use large mugs and 2 heaping spoonfuls.

HOT PLUM BATTER

Steps:

• Lightly grease a large shallow ovenproof dish and add the plums.
• Mix the milk, milk powder, sugar, vanilla, flour and egg whites into a smooth batter.
• Pour all the batter into the ovenproof dish; it should just about cover the majority of plums.
• Bake for 25-30 minutes in a preheated oven at 220 C/425 F/Gas 7, until it is well risen and has turned golden.
• Sprinkle with icing sugar and serve straight away.