Once ripe, plums will keep longer if stored in the fridge, but they taste their best when eaten at room temperature. A good source of potassium and fibre, they also contain the antioxidant vitamin E, which protects your body tissues and cells from damage. Two plums count as 1 of your 5 a day.
- Serves4
- CourseDessert
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- Pluscooling
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 500g ripe plums, roughly chopped, plus 2 extra, sliced
- 30g golden caster sugar
- 30g light brown muscovado sugar
- 1 lemon, zest of all, 1 tbsp juice
- 300ml double cream, at room temperature
- 2 tbsp icing sugar, sifted
- 2 shortbread biscuits, crumbled
Method
Put the chopped plums in a pan with the caster and muscovado sugars and 200ml water. Bring to the boil, then reduce the heat and cook, stirring now and again, for 12-15 minutes until completely soft. Tip the mixture into a large sieve set over a bowl and press through as much of the fruit and juices as possible; discard any pulp and skin. Stir the lemon zest and juice into the fruit with a small pinch of salt. Leave to cool completely.
Whip the double cream to soft peaks and gently fold in the icing sugar. Very gently fold in ½ the plum mixture, but don’t over-combine (the aim is a marbling, rather than uniform colour). Layer the fruity cream, remaining plum mixture and crumbled biscuits into glasses or glass bowls, finishing with a little plum mixture and biscuit. Top with the plum slices and serve straight away.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,345kJ/ 565kcals |
|---|---|
Fat | 43g |
Saturated Fat | 26g |
Carbohydrates | 41g |
Sugars | 35g |
Fibre | 3.3g |
Protein | 2.4g |
Salt | 0.2g |
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