“These are the summer days I’ve been dreaming of.” Quite rightly so. Blazing hot sunshine, wild swimming in lakes and foraging fruit.
The feeling of wild swimming is incomparable to that of swimming in a pool. The absence of other people, the trees and lean into the water all around the lake and the icy cold silky smooth texture that coats your skin. It leaves you feeling so alive with euphoria. This year has been a a great opportunity to explore more of the UK’s wild swimming spots – most recently I went to a good spot near Wraysbury with a beloved friend of mine, where there are endless lakes to choose from. We found a little secluded lake side spot to enjoy the sun, water and a little homemade picnic. It’s the perfect way to spend a hot summers day, by cooling off in the luscious lake’s water.
Here there was plenty of berries and plums to pick. We collected the sticky sweet and sour fruits in whatever containers, jars and bags we had spare. I decided to make a classical french dessert with the plums I had left. It was my first time making it, but it turned out a treat so I’d like to share it with you.
Recipe
Serves 8 Prep time: 10mins/Cook time: 40 mins
- 2 cups wild plums with stones removed (other stone fruit like cherries, apricots or peaches would also work)
- 300g silken tofu, drained
- 2 tbsp chickpea flour
- 2 tbsp vegetable oil
- 1/3 cup sugar
- 1/2 cup white spelt flour (or other white flour)
- pinch of salt
Method
- Blend the tofu, chickpea flour, oil, sugar and salt until smooth. Add the spelt flour and blend again until smooth
- Pour into a lined cake tin, and push the plum halves into the batter.
- Bake for 35-40 mins at 180°C.
Nourished By Nour 
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