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Crunchy spiced plums

Crunchy spiced plums

A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Spice up your plums with this simple pud recipe perfect with lashings of custard

  • Easily doubled
  • Easily halved
  • Freezable (without topping)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal169
fat5g
saturates2g
carbs31g
sugars25g
fibre3g
protein2g
low insalt0.18g
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Ingredients

  • 2 tbsp sugar
  • 2 whole star anise
  • 8 large or 12 small plums , halved
  • knob butter
  • 4 Hob Nobs (biscuits)
  • custard or vanilla ice cream, to serve

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Mix the sugar with 2 tbsp water in a baking dish, add the star anise, then pop in the plums, cut-side down. They should fit quite snugly. Dot with the butter. Roast for about 5 mins until the plums are starting to soften on the bottom, then turn them over. Roast for another 5 mins or until tender – this will depend on how ripe your fruit is.

  • STEP 2

    Roughly crush the Hobnobs, then spoon a little on top of each plum half. Return to the oven for a few mins more until the biscuit topping takes on a dark gold colour. Serve the plums and their scented, syrupy juices with custard or ice cream.

RECIPE TIPS
PREFER PIE?

Spice plum and apple tuck: Cut 2 large Bramley apples into large chunks and cook with the plums in a pie dish, sprinkling with a little more butter and sugar. Once the fruit is soft, unroll a pack of ready-to-use shortcrust pastry over the top and tuck the edges in. Cut a few slashes in the top, sprinkle with a little more sugar and bake for 20 mins until golden.

Recipe from Good Food magazine, September 2007

Goes well with

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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