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Autumn Amore

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have this thought that autumn is soon ending and my heart instinct says I should have something sweet and warm that says autumn yet invites the about to arrive winter - Christmas. This is not a light weight concoction pudding with all the sugars, chocolate and butter going in. But these are feast day not fast day. Believe me, the title says it all. Give this a try and I assure you, there is not return.

I have this thought that autumn is soon ending and my heart instinct says I should have something sweet and warm that says autumn yet invites the about to arrive winter - Christmas. This is not a light weight concoction pudding with all the sugars, chocolate and butter going in. But these are feast day not fast day. Believe me, the title says it all. Give this a try and I assure you, there is not return.

Ingredients

Serves: One Hungry Crowd

Metric Cups

For the Fruits

  • 4 medium plums
  • 50 grams unsalted butter
  • 3 tablespoons icing sugar
  • 3 tablespoons chelory (green and red)

For the Batter (Dry)

  • 200 grams self-raising flour
  • 100 grams soft brown sugar
  • 50 grams chocolate chips
  • 1 orange (zest)
  • 1 pinch of salt
  • tablespoon cocoa powder

For the Batter (Wet)

  • 100 grams unsalted butter (melted)
  • 50 millilitres full fat milk
  • 2 large eggs
  • 1 tablespoon vanilla extract

For the Fruits

  • 4 medium plums
  • 1¾ ounces unsalted butter
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons chelory (green and red)

For the Batter (Dry)

  • 7 ounces self-raising flour
  • 3½ ounces soft brown sugar
  • 1¾ ounces chocolate chips
  • 1 orange (zest)
  • 1 pinch of salt
  • tablespoon unsweetened cocoa

For the Batter (Wet)

  • 3½ ounces unsalted butter (melted)
  • 2 fluid ounce whole milk
  • 2 large eggs
  • 1 tablespoon vanilla extract

Method

Autumn Amore is a community recipe submitted by Iven and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 150ºC.
  • Melt 50gm butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit soften and juice oozes out. This will take hardly anytime. Remove the pan from the heat.
  • Combine the dry ingredients in a large bowl and in a jug, beat the eggs, melted butter, milk and vanilla extract.
  • Mix everything until smooth. Pour half of the batter into a round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
  • Bake for 50 minutes to 1 hour, until the top is golden brown and set.
  • Serve with cold cream.
  • Preheat the oven to 150ºC.
  • Melt 50gm butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit soften and juice oozes out. This will take hardly anytime. Remove the pan from the heat.
  • Combine the dry ingredients in a large bowl and in a jug, beat the eggs, melted butter, milk and vanilla extract.
  • Mix everything until smooth. Pour half of the batter into a round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
  • Bake for 50 minutes to 1 hour, until the top is golden brown and set.
  • Serve with cold cream.
  • Tell us what you think