Dees Basement

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🍂🍁PLUM ALMOND CROISSANT CRUMBLE CAKE 🍁🍂 The Plum Diaries are back! I’m using up the plums from my parents’ garden for this month’s cake, and what better way than combining an almond croissant and a plum crumble into a cake? Also, please excuse my voice — I have a cold! 🥲 RECIPE⬇️ For the cake: 3 eggs 150g caster sugar 150g unsalted butter 150g self-raising flour 1 tbsp ground cinnamon 1 tsp mixed spice 1 tsp ground nutmeg For the frangipane: 70g ground almonds 50g caster sugar 15g plain flour 60g unsalted butter, room temperature ½ tsp almond extract 1 croissant, crushed For the crumble: 50g light or dark brown sugar 25g granulated sugar 1 tbsp ground cinnamon ½ tsp salt 60g unsalted butter, melted 120g plain flour 1 croissant, crushed For the topping: 8 plums, chopped 1 croissant, crushed Icing sugar, to finish Method: 1. Reheat the croissants in the oven until slightly dried out and crisp, making them easier to crush into crumbs. Leave to cool, then crush. 2. Cream the butter and sugar until light and fluffy. Add the eggs, then fold in the flour and spices. Pour into a lined 8-inch cake tin. 3. For the frangipane, mix together the ground almonds, caster sugar, plain flour, butter and almond extract. Fold in the crushed croissant. 4. For the crumble, mix both sugars, cinnamon, salt and flour. Pour in the melted butter and mix until crumbly. Stir through the crushed croissant. 5. Arrange the chopped plums over the cake batter, then sprinkle over some croissant crumbs. Add the frangipane and crumble, finishing with the remaining croissant crumbs. 6. Bake at 165°C fan for approximately 1 hour, or until a skewer inserted into the centre comes out clean. 7. Leave to cool, dust with icing sugar and serve with ice cream, custard or by itself. Save this one for your autumn baking! #deesbasement #plums #autumn #autumnbaking #fall

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🍁🍂Plum Cheesecake Ice Cream🍂🍁 A creamy no-churn cheesecake ice cream with a plum compote swirl and buttery cheesecake crumbs. Who says you can’t have ice cream in autumn! Plum Compote 150g plums, chopped 50g caster sugar 1 tsp salt Method 1. Add the chopped plums, sugar and salt to a saucepan. 2. Cook over a medium heat, stirring occasionally, until the plums have broken down and the mixture has thickened into a jammy compote. 3. Transfer to a bowl and chill completely before using. Cheesecake Crumbs 100g digestive biscuits - I use @McVitie's 40g unsalted butter, melted ¼ tsp vanilla powder Method 1. Crush the digestives into coarse crumbs. 2. Mix with the melted butter and vanilla powder until evenly coated. 3. Spread the mixture onto a lined tray and chill until firm. 4. Once chilled, break into crumbs. Ice Cream 400g double cream 150g condensed milk - I use @Carnation 50g cream cheese - I use @philadelphia_uki 1 tsp salt Method 1. Add the double cream, condensed milk, cream cheese and salt to a bowl. 2. Whip until thick and creamy, being careful not to overwhip. 3. Set aside while you prepare the assembly. Assembly 1. Spoon some of the ice cream mixture into a freezer-safe container. 2. Add spoonfuls of the chilled plum compote and scatter over some cheesecake crumbs. 3. Repeat the layers, finishing with more plum compote and cheesecake crumbs. 4. Gently swirl everything together with a knife or skewer. 5. Cover and freeze until completely firm. 6. Leave at room temperature for a few minutes before scooping. #deesbasement #plum #icecream #autumn #fall

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🍎🍪Apple Crumble Roll Cookies 🍪 🍎 Cookie Dough (makes 9-10) 115g unsalted butter, cold, roughly chopped 190g light brown sugar 1 cold egg 245g plain flour 1 tbsp cinnamon 1 tbsp cornflour ½ tsp baking soda ½ tsp salt For the cinnamon apple 2 apples (I use Gala or pink ladies) 1 tbsp cinnamon 30g light brown sugar For the crumble: 50g light or dark brown sugar 25g granulated sugar 1 tbsp ground cinnamon ½ tsp salt 60g unsalted butter, melted 120g plain flour Optional Caramel (approx 3 tbsp) Icing Sugar (approx 2 tbsp) Method 1. Finely chop your apples then add brown sugar and cinnamon and set aside Then make your crumble by mixing your sugar and flour with the melted butter until well combined and freeze for minimum 30 minutes before using. 2.Add the cold butter and sugar to a bowl and mix until just combined and you see minimal butter chunks. Add the egg and mix until well incorporated. 3. Add the flour, cornflour, salt, cinnamon and baking soda and mix to form a smooth dough. 4. Line a 12 x 9.5 inch tin with baking paper and press the dough evenly into the tin to form a neat rectangle. 5. Lift the dough out using the baking paper and place it on the counter. 6. Add your chopped apples all over then sprinkle about 3/4 of the crumble on top. 7. Using the same baking paper, roll the dough up tightly from the long side to create a clean log. 8. Chill until firm, this is key for neat slices. Slice into cookies (roughly 1-1.5 inches thick, but feel free to make them thinner or thicker) and place on a lined tray. Then top with the remaining crumble. 9. Bake at 165°C fan for 12–14 minutes, until the edges are lightly golden and the centres are still soft. The apples produce water so they may spread slightly. Just give them a little reshape with a cookie cutter. 10. While the cookies are still warm, drizzle with some caramel or dust generously with icing sugar then enjoy! #deesbasement #applecrumble #autumn #cinnamonroll #cookies