San Lorenzo’s Kitchen

Or, in other words, a nice French pudding, perfect for a quick and comfy spud!

It’s traditionally made with prunes, but in this case I’ve used the great San Lorenzo Plum jam: a perfect substitute!

3 eggs
2 tablespoon of sugar
170 g of whole grain flour
100g of melted butter
60 cl of milk
San Lorenzo Plum jam

Preheat the oven at 160° C.

Beat eggs and sugar until white. Add melted butter, flour and milk (better do it in a mixer, so you won’t end up with lumps: we do not want lumps in here!).

Butter a cake mould, pour the mixture in it, then add the jam by spoonfuls, evenly.

Bake fro 45 minutes or until set. Let it cool before to serve it.

Scritto da Sara - Piperita alle 14:03, in La ricetta, Merenda, Dolce

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Well, yes, jam “thingy”, because I do not really know how to call them… They look somehow like a cobbler, but way less juicy, and with pastry underneath, so, not really a cobbler…

Anyway, the original recipe is from Donna Hay, who’s my inspirational goddess!!! Simple, special and quick: the 3 must of Donna’s world! just a minor change: rolled oats instead of coconut to cover everything…

125 g of butter, soft
60 g of sugar
135 g of flour
1 teaspoon of yeast
1 egg yolk

1 jar of Blueberry Extra Jam

To cover:
50 g of sugar
1 egg, bitten
100 g of rolled oats

Preheat the oven at 180° C.

Mix all the ingredients, except the jam and the cover ingredients, in a mixer. Cover a cake mould with greaseproof paper and lay the dough from the mixer, pushing it with your fingers.

Cook in the oven for 25 minutes, or until it begin to golden.

Let it cool, spread the jam over it. Mix the cover ingredients, spread it over the jam, and bake for additional 20 minutes, or until golden.

Let it cool, then cut it in squares.

Scritto da Sara - Piperita alle 11:38, in La ricetta, Merenda, Dolce

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