Baked plums with cardamom and honey, oat crumble and whipped cream
Serves: 8
Total time: 
Recipe photograph by Martin Poole
Baked plums with cardamom and honey, oat crumble and whipped cream
Serves: 8
Total time: 
See more recipes
Nutritional information (per serving)
Calories
448Kcal
Fat
28gr
Saturates
15gr
Carbs
43gr
Sugars
27gr
Fibre
3gr
Protein
5gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 24 small yellow plums or greengages (or apricots)
- 8-10 cardamom pods
- 6 tbsp Mexican orange blossom honey, plus 1 tsp for the cream
- zest of 1 large orange
- 1 x 300ml pot whipping cream, chilled
- a few drops of vanilla extract
For the crumble
- 75g cold butter, cubed
- 100g self-raising flour
- 75g demerara sugar
- 75g porridge oats
- 50g blanched hazelnuts, roughly chopped (optional)
Step by step
Get ahead
Make up to the end of step 3 a day ahead, store the plums in the fridge and the crumble in an airtight container. Allow the plums to come to room temperature before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4. Halve and stone the plums or greengages and arrange them cut side up in a single layer in a large baking tray.
- Crack the cardamom pods then tip the seeds into a pestle and mortar and grind them to a fine powder. Mix with the honey and the orange zest; drizzle over the fruit. Bake for 20-25 minutes.
-
Meanwhile, in a mixing bowl, rub the butter into the flour; stir in the sugar, oats and nuts, if using. Bake on a baking tray at the same time as the fruit for 15 minutes, stirring halfway.TipTry replacing the cardamom with the seeds from a vanilla pod and a little grated nutmeg or ground cinnamon.
- Whip the cream to soft peaks with 1 teaspoon honey and the vanilla extract. Divide the fruit and crumble mix between 8 plates; drizzle with the cooking juices. Serve with the cream.
Chef quote
These plums are also delicious for breakfast, served with Greek yogurt and granola.
