Recipe of the week: Clarks Almond & Plum Slice
At Wild West, food PR is our foundation and we’re lucky to be working with some amazing food brands, both in the southwest and outside of the county. But we’re not selfish – we want to share the love and inspire you with a selection of our favourite client recipes.
It’s National Baking Week and so we wanted to share a brand new recipe from our client Clarks Natural Sweeteners. Created for Clarks by leading home economist Phil Mundy, this twist on the tea time favourite – the Bakewell Tart – uses Clarks Carob Syrup instead of sugar, and contains almost 50% less calories and 75% less sugar than the traditional recipe. Proof that with Clarks you can have your cake and eat it!
375g pack light shortcrust pastry
90g no-added-sugar raspberry preserve (or your favourite flavour)
100g fine cornmeal or instant polenta
2 medium eggs
100g ground almonds
2tsp baking powder
100g Clarks carob fruit syrup, plus 2tsp to brush
100g 0% fat Greek yogurt
2tbsp sunflower oil
Few drops almond extract
200g plums, stoned and thinly sliced
2tbsp flaked almonds
- Heat the oven to Mark 4/180°C/160°C fan.
- Unroll the pastry and lay into a 20 x 30cm baking tin. Press into the edges, leaving any excess overhanging the sides of the tin. Prick the base liberally with a fork. Bake for 15-20 mins until pale golden and firm to the touch. Cool for 5 mins, then using a sharp knife, trim the pastry level with the tin, brushing off any crumbs.
- Spread the pastry with the preserve. In a large bowl whisk together the cornmeal, eggs, ground almonds, baking powder, carob fruit syrup, yogurt, oil and almond extract. Spoon over the preserve and smooth the surface. Arrange the plum slices on top of the almond filling and scatter with the flaked almonds.
- Bake for 25-30 mins until golden and springy to the touch. Remove from the oven and cool for 15 mins. Brush with the remaining carob fruit syrup. Cut into portions and cool completely on a wire rack.
Words: Ellie Glason