Lesley Water’s Plum Galette
Plum Galette
Well known for her regular television appearances on Ready Steady Cook and This Morning, Lesley Waters, host of the Chesterfield Food and Drink Awards 2018, shares her recipe for Plum Galette. A plum and cinnamon sweet style pizza – delicious when served with hunks of cheese. Serves 6-8 people.
Ingredients
For the base
- 225g/ 8oz strong plain flour
- 1tsp salt
- 1tsp sugar
- 1tsp easy blend yeast
- 25g/1oz butter, melted
For the topping
- 1 lemon, zest only
- 2 oranges, zest and juice from 1
- 700g/1 ½ lb plums, stoned and quartered
- 55g/2oz unsalted butter
- 55g/2oz dark soft brown sugar
- 1 ½ tsp ground cinnamon
- 1 punnet blackberries or red berries (optional)
- icing sugar for decoration
Method
To make the dough, sieve the flour into a bowl and mix in the salt and sugar. Add the yeast and mix well.
Make a well in the centre of the flour and our in the melted butter and 150ml/ ¼ pint warm water. Bring together to make a soft dough.
Knead the dough for 10 minutes until smooth. Place in a lightly oiled bowl, clingfilm and leave in a warm place to prove for approximately 55 minutes or until doubled in size.
Pre-heat the oven to 200C/400F/gas mark 6. Lightly grease a 27cm/11in loose bottomed flan ring or large baking tray.
On a lightly floured surface, knock back the dough and knead in the zest of the lemon and oranges. Roll the dough out into a rough round and place in the prepared tin.
Scatter the plums over the dough and dot over the butter. Mix the brown sugar and cinnamon together and sprinkle over the plums. Pour over the orange juice.
Bake in the oven for 30-35 minutes or until dough is cooked and the plums are bubbling hot.
To serve, transfer onto a wooden board, scatter over the berries and dust lightly with icing sugar.
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