First things first, my recipe for the Plum Crumble Cake which I made last week. I used home grown plums for this bake but not from my garden. The remainder of the plums I have frozen to be used at a later date. The plums were added to the cake mixture raw and by the time the cake was baked the plums were soft and squishy – just perfect. This cake was delicious and I honestly thought the children would not try it but how wrong I was. They all had a piece and they all enjoyed it. It is the sort of cake which would be yummy served with custard or icecream. I would try this same recipe using other fruit such as pears, peaches, raspberries etc., or a combination of fruit. Ohhh apple and ginger would be nice wouldn’t it?
[lt_recipe name=”Plum Crumble Cake” servings=”8″ prep_time=”20M” cook_time=”40M” total_time=”1H” difficulty=”Intermediate” print=”yes” summary=”Nutritionally, one portion contains 617 calories, 31.4g total fat (40% daily total fat), 76.3g total carbohydrate (28% daily total carbohydrate), 2.8g fibre (10% daily fibre) (based on a 2000 calorie diet).” image=”https://www.love-to-bake.uk/wp-content/uploads/2017/08/plum-crumblecake2.jpg” ingredients=”For the sponge:;8oz self raising flour;8oz caster sugar;8oz soft spread;4 eggs;1tsp vanilla essence;4 plums;For the crumble topping:;4oz porridge oats;2oz soft spread;2oz flour;2oz dark muscovado sugar” ]Preheat the oven to Gas 4.;Line a loose bottomed 7 inch round cake tin.;For the sponge:;In a mixing bowl. weigh out the ingredients for the sponge except for the plums.;Whisk together to form a smooth batter.;Transfer to the tin.;Cut the plums in half and remove the stone.;Place in the cake batter.;For the crumble topping:;In a bowl, weigh out the ingredients and rub the soft spread into the other ingredients to resemble breadcrumbs.;Sprinkle over the sponge mix.;Bake for 30 – 40 minutes till a skewer comes out clean when inserted into the cake.;Allow to cool before removing from tin.;[/lt_recipe]
Now for some exciting news. I had a bit of a moan this morning as I feel like after I have got the house jobs done which I seem to be left to do all by myself at the moment I have no time to catch up on work which I need to do on my blog so after a bit of a chat with my husband I am thinking of selling my homebaked goods online (to the UK only I am afraid). I will carry out a trial to see what works the best, set up a shop on my website, trial the packaging by sending my bakes to family etc (to see if they travel well) and then a decision will be made. If all goes to plan who knows what will happen next? As long as I follow the guidelines for setting up a homebaking business which I have experience in already and I have written a book all about it [amazon_textlink asin=’B06XHLSMD7′ text=’Baking at its best: Advice for home bakers and would be entrepreneurs’ template=’ProductLink’ store=’wwwlovetobake-21′ marketplace=’UK’ link_id=’a1db77be-865b-11e7-b3f1-21cff53859c7′], then it should work well. First thing will be to register the business and let the environmental health know so that a visit can occur for them to check out my kitchen and score my kitchen a food hygiene rating. As I have the food hygiene certificate already I do not have to worry about that for a while. My main focus will be obtaining some other packaging to try out posting cupcakes, brownies, cookies and caramel slice to a few select family and friends. I have packaging in my storage already which I can use as well so I am already set up in that area. I am going to have to work on the pricing and get some baking done with photos of the goods in the packaging. As you can see it is all go here.
In the mean time, don’t forget my recipe books are available through Amazon.com for 99c till the 23rd August. Just think you could soon be buying home baked treats from me and have them delivered to your door.
I am hoping this will fit in with everything else I am trying to do and that my husband and children will help me a bit more as I set it up and build up the business. If it works then I see it as another string to my bow because at the same time I will be blogging and writing. If it works then I will have this experience to share with you with the crests and pitfalls along the way. Fingers crossed x.