There’s shortcake, then there’s THIS shortcake! It’s comfort food for sure and this recipe produces a shortcake that is light and rich, sweet and sharp all at the same time … it’s glorious.

Makes 8-10 slices
8-10 plums, chopped to yield 2 cups
3 tbsps sugar
2 tbsps cornflour
1 Tbsp vanilla essence
Pastry
230g unsalted butter
1 cup caster sugar
2 medium eggs
2 ½ cups (or 370g) plain flour
2 tsps baking powder
 Preheat oven to 170 C and place a tray in to heat up. Grease and line a 24cm tart tin, with a removable base, or similar.
 Place plums into a bowl and sprinkle with sugar, vanilla and cornflour. Set aside while you make pastry.
 Pastry: Cream the butter and caster sugar in a mixing bowl until light and fluffy. Add the eggs and beat well. Add sifted flour and baking powder and mix until combined then turn out onto a floured bench, kneading briefly (use a light touch) until a soft dough is formed. Divide dough into two, flatten each to a disc and place in the fridge for 15-30 minutes to firm up.
 Remove pastry from fridge and roll out on well-floured bench to line the bottom of the tin making sure pastry is a nice thin layer - just patch it up if it tears. Spoon fruit into the pastry-lined tart tin.
 Roll out second piece of pastry and place on top of fruit, sealing the edges.
 Remove excess pastry with a sharp knife and lightly brush pie top with egg wash or milk.
 Bake for 45-55 minutes until pastry is deep golden brown.
 Remove from oven and serve, warm or cold, with yoghurt or whipped cream.

There’s shortcake, then there’s THIS shortcake! It’s comfort food for sure and this recipe produces a shortcake that is light and rich, sweet and sharp all at the same time … it’s glorious. 
Makes 8-10 slices 
<ul>
<li>8-10 plums, chopped to yield 2 cups</li>
<li>3 tbsps sugar</li>
<li>2 tbsps cornflour</li>
<li>1 Tbsp vanilla essence</li>
<li>Pastry</li>
<li>230g unsalted butter</li>
<li>1 cup caster sugar</li>
<li>2 medium eggs</li>
<li>2 ½ cups (or 370g) plain flour</li>
<li>2 tsps baking powder</li>
</ul>
<ol>
<li> Preheat oven to 170 C and place a tray in to heat up. Grease and line a 24cm tart tin, with a removable base, or similar.</li>
<li> Place plums into a bowl and sprinkle with sugar, vanilla and cornflour. Set aside while you make pastry.</li>
<li> Pastry: Cream the butter and caster sugar in a mixing bowl until light and fluffy. Add the eggs and beat well. Add sifted flour and baking powder and mix until combined then turn out onto a floured bench, kneading briefly (use a light touch) until a soft dough is formed. Divide dough into two, flatten each to a disc and place in the fridge for 15-30 minutes to firm up.</li>
<li> Remove pastry from fridge and roll out on well-floured bench to line the bottom of the tin making sure pastry is a nice thin layer - just patch it up if it tears. Spoon fruit into the pastry-lined tart tin.</li>
<li> Roll out second piece of pastry and place on top of fruit, sealing the edges.</li>
<li> Remove excess pastry with a sharp knife and lightly brush pie top with egg wash or milk.</li>
<li> Bake for 45-55 minutes until pastry is deep golden brown.</li>
<li> Remove from oven and serve, warm or cold, with yoghurt or whipped cream.</li>
</ol>

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?