We have a tree in our garden that, at this time of year, gives us a crop of small sweet plums. They are truly wonderful plucked from the branches, given a quick wipe on your sleeve and then popped in your mouth. However, my efforts last year at de-pipping and freezing them were nothing much short of a disastrous waste of both time and fruit – on defrosting I was faced with a bag full of unappetising brown mush. After picking, they only last a couple of days in my fruit bowl, so I thought I would also try to use them in a pudding. This one from BBCGoodFood fits the bill perfectly.
Ingredients makes 6
3 cardamom pods
700g plums, halved and stoned
100g caster sugar
400ml can condensed milk
2 tbsp chopped pistachios
How to prepare
Split the cardamom pods and remove the seeds, then crush the seeds with a pestle and mortar or the end of a rolling pin in a cup. Put in a pan with the plums, sugar and 5 tbsp water, then bring to the boil. Reduce the heat, cover, then cook for 10 mins until the plums are very soft. Tip into a food processor and blend until smooth. Pour into a jug and leave to cool.
Mix together the condensed milk, milk and 300ml of the plum purée. Pour into 6 moulds, ramekins, plastic beakers or small cups, then freeze for 4 hrs or until firm.
To serve, dip each mould briefly into hot water, then invert them onto small plates. Pour a little plum purée around each kulfi and sprinkle with chopped pistachios.
Recipe from Good Food magazine, September 2008