|Quartered peeled purple plum||4 Cup (64 tbs)|
|Lemon extract||1 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Date sugar||1⁄4 Cup (4 tbs)|
Drain plums thoroughly.
Preheat oven to 350°F.
Butter a 13 X 9 X 2-inch ovenproof dish.
In a medium-size bowl, toss together plums, 2 tablespoons honey, and lemon extract.
In a blender, combine milk, flour, 1/4 cup honey, egg, and cinnamon.
Pour half of mixture in bottom of prepared dish, and bake on middle shelf of oven for about 10 minutes, or until set.
(If dough bubbles up, push it down with back of large spoon.) Remove from oven, and spread fruit over cooked batter.
Pour remaining batter over fruit.
Dot with butter, sprinkle with date sugar, and return to oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.