June 7, 2024 • 6 mins
I made this with plums because I'd defrosted some of my summer bounty, but any soft juicy fruit will work - soft pears, feijoa, stewed apples, berries etc.
Makes 10 bars
Ingredients:
120g butter
½ cup brown sugar
1 medium egg
1 tablespoon vanilla extract
¾ cups plain flour
1 tsp baking powder
½ cup ground almonds
¾ cup desiccated coconut
1 tsp lemon zest
1 cup chopped plums - fresh or canned black doris
Method:
1. Preheat oven to 170 fan bake. Line a loaf tin.
2. In a medium pot melt the butter. Remove from the heat and add the sugar, stirring to combine. Whisk in the egg and vanilla until smooth. Sift in the flour, baking powder and ground almonds. Add coconut and stir well until combined.
3. Press two thirds of the mixture into the base of the tin. Scatter over plums in an even layer. Top with remaining dough in clumps.
4. Bake for 35 minutes or until golden. Cool in tin then serve either warm or cold with whipped cream.
Make it your own:
Add citrus or cinnamon to the dough in place of vanilla.
Use blackberries and stewed apples instead of plums.
Replace coconut with ½ cup rolled oats.
Make it GF by using GF flour.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks at b.
Speaker 2 (00:13):
I'm getting all the advice this morning. Jack, you are
so nineteen nineties. Buy your ticket online for lotto. It's faster,
it's easier. You can check it in thirty minutes after
the drawer command, says Ben. This is the twenty first century, Jack.
This is true. Although that being said, I've been talking
to Libby, our wonderful producer on Saturday mornings, and Libby
used to work at the lotto stand at the supermarket,
and she says that people love having a physical ticket
(00:35):
for lotto, Like there's something about actually having a thing
you can hold in your hand. It's like having a book,
you know, having a real book is so much nicer
than reading it a digital version. The same thing applies
for tickets. I just would have thought my consum would
be a bit that it's a bit dangerous, like you
could lose a ticket. Obviously, it seems like it's easier
to lose a ticket than it's easier to lose an app.
(00:56):
But anyway, that could be an option if indeed I
do decide to get in with that. So thank you
very much, ninety two. Ninety two is the text number
if you want to look us a message. Niki Wicks,
our cook is here in person with you. Yet another
delicious looking tree.
Speaker 3 (01:08):
I know, look at it.
Speaker 2 (01:10):
I mean it looks so moist.
Speaker 3 (01:12):
Plum and coconut bar. So I make this in a
loaf tin and then chop it into bars.
Speaker 2 (01:17):
So it's really good. I mean so plums.
Speaker 3 (01:19):
Yes, not in season. Not in season, but I wanted
to talk about that, and that's the reason that I've
made it as round about June. You need to start
using your preserves, and I bush. I hope my mother
is listening, because she's a big time preserver, and yet
she doesn't like it when Dad wants to open any
of the preserves. She's always like, no, don't open them.
(01:40):
So I don't know she just and I suffer from
the same thing. So this is a word to all preservers.
We're now in June. Use your preserves. Otherwise you come
to the end of the year and then you've still
got all that lovely summer stuff. So there is a
funny little thing you sort of what. They're quite precious.
(02:00):
So I froze a whole lot of plums and I thought, well,
when am I going to start using all the frozen
plum I guess I'll start using them now. And what
do you think of that little beautiful It's amazing.
Speaker 2 (02:10):
It's beautiful.
Speaker 3 (02:11):
Yeah, super easy. I love it because it's all gets
made in one pot, which I love that. I love.
I hated dish. So here you go. This is what
you do, and it's it's so more it. This is
the second one I've made this week, and you've only
got half of it, so I guess with the other
one and a half which I've lifted about some more
out in the kitchen. So look, chuck your rather one
(02:31):
hundred and seventy fan bags celsius. Obviously, line a loaft
and I use quite a large loaf tin for this,
and then in a medium pot you melt one hundred
and twenty grams of butter and then take that off
the off the heat and throw in just half a
cup of brown sugar. So I've even got tons of
sugar in it. Well that does have a lot of
coconut which is quite sugary, and then stir that to combine,
(02:53):
and then you want a whisk in an egg and
you want to do that quite quickly, because if it's
gotten too hot, you don't want that egg to curdle.
So whisk in the egg and it'll come together beautifully.
A tablespoon of vanilla extract a table spoon, because as
you and I both know, don't be bothering with the
tea s more is more, and more more and plumb
and vanilla beautiful. And then sift in some dry ingredients
(03:16):
or just chuck it and I don't bother sifting it.
Three quarters of a cup of plain flour, one teaspoon
of baking powder, and then half a cup of ground almonds,
which gives it that beautiful moisture in there as well.
So stir those through, and then add in your three
quarters of a cup of desiccated coconut, one teaspoon of
lemon zest if you fancy, you could leave that out.
(03:37):
Actually I didn't put that in that one. And then
one cup of chopped plums, and mine, as I say,
were fresh frozen and then thawed. You could use black
doris as well. It's gonna work, all right, So mix
it all together, take about two thirds maybe three quarters
of the mixture, and press that into the bottom of
the loaf. Tin spoon your plums over on top. And
I love the plums because you get that tartness so good.
(03:59):
And then with your remaining ingredients, just kind of crumble
that over. But it's quite a wet mixture, so sort
of spoon it over. It won't all join up. There'll
be little gaps, which is where that beautiful fruit kind
of bubbles through. And then cook it for about thirty
five minutes until it is nice and gold and brown
on the top. Let it cool in the tin call
a little bit and you can serve it warm. You
(04:19):
can serve it cold from the fridge, which you've got it,
which I think is delicious. It's so young, It's so yum,
isn't it.
Speaker 2 (04:26):
I know you have that tartness of the plums kind
of offset ape.
Speaker 3 (04:28):
Yeah, completely. And I've given our listeners also some other
ways to make it your own, using different types of fruit.
You could use anything this time of the year, you know,
stewed apples. You could put some cinnamon in there instead
of vanilla, all that sort of stuff, so, or you
could even put some rolled oats in it. I was
thinking instead of the coconut. Oh you haven't tried that,
but well, I don't. I know it would work, would
(04:49):
be great.
Speaker 2 (04:49):
Yeah, you know what it is. It's I feel like
it's so versatile. It could be a breakfast bar, yes,
a sort of a brunchy, slightly stress brunchy, but.
Speaker 3 (04:58):
I agree, good thing for the lunch boxes.
Speaker 2 (05:00):
Too, probably, yeah, true, you know you'd probably.
Speaker 3 (05:02):
Cut it into squares maybe, but it's yeah, it's Moorish,
isn't it. I've got a cup of other pieces out
there because I know, you know, I know you need more.
Speaker 2 (05:13):
It's beautiful. Thank you use those preserves. We will make
sure the recipe is up online so that everyone can
cook along at home. Just unpacking for me a bit
more though. Do you think you just keep the preserves
because you're worried of running out of preserves. It's like
when you get it, get a pair of new shoes
and they're fancy new shoes, and you don't want to
wear them, just don't want to wear them out, and
then all of a sudden you put your feet in them,
(05:35):
and all of a sudden.
Speaker 3 (05:35):
They It's something I'd love to hear from our listeners
because I don't know whether it's just just mum or
just I, but it's just Mum's always saying to Dad, No,
those are the new season preserves, go for them years
year before, which makes sense. But really we ought to
use all of our preserves by the end of that year,
because then you're going to preserve more. But I'm the same.
(05:56):
I end up with chutneys and sauces, chutneese and sauces.
I'm not so precious about but fruit for some reason,
preserved fruit for either frozen or in jars. I'm just
always I'm eching it out, Yah know why? Yeah, but
I wasn't sorry during lockdown.
Speaker 2 (06:09):
No too right, Hey, thank you so much. It's so Yeah,
it's beautiful, it's delicious and like I say, so moist.
So for Nicki's Plumbing, Coconut Bars, newstalksb dot co dot
nz Ford slash Jack is the place.
Speaker 1 (06:20):
To go for more from Saturday Morning with Jack Tame.
Listen live to Newstalks EDB from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack Teams podcast
from News Talks at b.
Speaker 2 (00:13):
I'm getting all the advice this morning. Jack, you are
so nineteen nineties. Buy your ticket online for lotto. It's faster,
it's easier. You can check it in thirty minutes after
the drawer command, says Ben. This is the twenty first century, Jack.
This is true. Although that being said, I've been talking
to Libby, our wonderful producer on Saturday mornings, and Libby
used to work at the lotto stand at the supermarket,
and she says that people love having a physical ticket
(00:35):
for lotto, Like there's something about actually having a thing
you can hold in your hand. It's like having a book,
you know, having a real book is so much nicer
than reading it a digital version. The same thing applies
for tickets. I just would have thought my consum would
be a bit that it's a bit dangerous, like you
could lose a ticket. Obviously, it seems like it's easier
to lose a ticket than it's easier to lose an app.
(00:56):
But anyway, that could be an option if indeed I
do decide to get in with that. So thank you
very much, ninety two. Ninety two is the text number
if you want to look us a message. Niki Wicks,
our cook is here in person with you. Yet another
delicious looking tree.
Speaker 3 (01:08):
I know, look at it.
Speaker 2 (01:10):
I mean it looks so moist.
Speaker 3 (01:12):
Plum and coconut bar. So I make this in a
loaf tin and then chop it into bars.
Speaker 2 (01:17):
So it's really good. I mean so plums.
Speaker 3 (01:19):
Yes, not in season. Not in season, but I wanted
to talk about that, and that's the reason that I've
made it as round about June. You need to start
using your preserves, and I bush. I hope my mother
is listening, because she's a big time preserver, and yet
she doesn't like it when Dad wants to open any
of the preserves. She's always like, no, don't open them.
(01:40):
So I don't know she just and I suffer from
the same thing. So this is a word to all preservers.
We're now in June. Use your preserves. Otherwise you come
to the end of the year and then you've still
got all that lovely summer stuff. So there is a
funny little thing you sort of what. They're quite precious.
(02:00):
So I froze a whole lot of plums and I thought, well,
when am I going to start using all the frozen
plum I guess I'll start using them now. And what
do you think of that little beautiful It's amazing.
Speaker 2 (02:10):
It's beautiful.
Speaker 3 (02:11):
Yeah, super easy. I love it because it's all gets
made in one pot, which I love that. I love.
I hated dish. So here you go. This is what
you do, and it's it's so more it. This is
the second one I've made this week, and you've only
got half of it, so I guess with the other
one and a half which I've lifted about some more
out in the kitchen. So look, chuck your rather one
(02:31):
hundred and seventy fan bags celsius. Obviously, line a loaft
and I use quite a large loaf tin for this,
and then in a medium pot you melt one hundred
and twenty grams of butter and then take that off
the off the heat and throw in just half a
cup of brown sugar. So I've even got tons of
sugar in it. Well that does have a lot of
coconut which is quite sugary, and then stir that to combine,
(02:53):
and then you want a whisk in an egg and
you want to do that quite quickly, because if it's
gotten too hot, you don't want that egg to curdle.
So whisk in the egg and it'll come together beautifully.
A tablespoon of vanilla extract a table spoon, because as
you and I both know, don't be bothering with the
tea s more is more, and more more and plumb
and vanilla beautiful. And then sift in some dry ingredients
(03:16):
or just chuck it and I don't bother sifting it.
Three quarters of a cup of plain flour, one teaspoon
of baking powder, and then half a cup of ground almonds,
which gives it that beautiful moisture in there as well.
So stir those through, and then add in your three
quarters of a cup of desiccated coconut, one teaspoon of
lemon zest if you fancy, you could leave that out.
(03:37):
Actually I didn't put that in that one. And then
one cup of chopped plums, and mine, as I say,
were fresh frozen and then thawed. You could use black
doris as well. It's gonna work, all right, So mix
it all together, take about two thirds maybe three quarters
of the mixture, and press that into the bottom of
the loaf. Tin spoon your plums over on top. And
I love the plums because you get that tartness so good.
(03:59):
And then with your remaining ingredients, just kind of crumble
that over. But it's quite a wet mixture, so sort
of spoon it over. It won't all join up. There'll
be little gaps, which is where that beautiful fruit kind
of bubbles through. And then cook it for about thirty
five minutes until it is nice and gold and brown
on the top. Let it cool in the tin call
a little bit and you can serve it warm. You
(04:19):
can serve it cold from the fridge, which you've got it,
which I think is delicious. It's so young, It's so yum,
isn't it.
Speaker 2 (04:26):
I know you have that tartness of the plums kind
of offset ape.
Speaker 3 (04:28):
Yeah, completely. And I've given our listeners also some other
ways to make it your own, using different types of fruit.
You could use anything this time of the year, you know,
stewed apples. You could put some cinnamon in there instead
of vanilla, all that sort of stuff, so, or you
could even put some rolled oats in it. I was
thinking instead of the coconut. Oh you haven't tried that,
but well, I don't. I know it would work, would
(04:49):
be great.
Speaker 2 (04:49):
Yeah, you know what it is. It's I feel like
it's so versatile. It could be a breakfast bar, yes,
a sort of a brunchy, slightly stress brunchy, but.
Speaker 3 (04:58):
I agree, good thing for the lunch boxes.
Speaker 2 (05:00):
Too, probably, yeah, true, you know you'd probably.
Speaker 3 (05:02):
Cut it into squares maybe, but it's yeah, it's Moorish,
isn't it. I've got a cup of other pieces out
there because I know, you know, I know you need more.
Speaker 2 (05:13):
It's beautiful. Thank you use those preserves. We will make
sure the recipe is up online so that everyone can
cook along at home. Just unpacking for me a bit
more though. Do you think you just keep the preserves
because you're worried of running out of preserves. It's like
when you get it, get a pair of new shoes
and they're fancy new shoes, and you don't want to
wear them, just don't want to wear them out, and
then all of a sudden you put your feet in them,
(05:35):
and all of a sudden.
Speaker 3 (05:35):
They It's something I'd love to hear from our listeners
because I don't know whether it's just just mum or
just I, but it's just Mum's always saying to Dad, No,
those are the new season preserves, go for them years
year before, which makes sense. But really we ought to
use all of our preserves by the end of that year,
because then you're going to preserve more. But I'm the same.
(05:56):
I end up with chutneys and sauces, chutneese and sauces.
I'm not so precious about but fruit for some reason,
preserved fruit for either frozen or in jars. I'm just
always I'm eching it out, Yah know why? Yeah, but
I wasn't sorry during lockdown.
Speaker 2 (06:09):
No too right, Hey, thank you so much. It's so Yeah,
it's beautiful, it's delicious and like I say, so moist.
So for Nicki's Plumbing, Coconut Bars, newstalksb dot co dot
nz Ford slash Jack is the place.
Speaker 1 (06:20):
To go for more from Saturday Morning with Jack Tame.
Listen live to Newstalks EDB from nine am Saturday, or
follow the podcast on iHeartRadio.
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