Name: Crunchy spiced plums
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Crunchy spiced plums

Crunchy spiced plums

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins - 15 mins

A star rating of 4.7 out of 5.6 ratingsRate

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

Easily doubled

Easily halved

Freezable (without topping)

Vegetarian

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Sausage & pumpkin roast

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal169
fat5g
saturates2g
carbs31g
sugars25g
fibre3g
protein2g
salt0.18g

low

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

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A star rating of 4.7 out of 5.6 ratings

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