Plum recipes - Our favourite plum recipes so you can make the most out of your organic plums

plum recipes

Here's a collection of plum recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our plum producer and order yours click here.

Plum Flan
Poached Plums
Roast Spiced Plums with Soya Cream (vegan)

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Plum Flan

Serve warm or cold

• 500 g plums
• 275 ml soured cream
• 25 g caster sugar
• 3 egg yolks
• 1/2 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 50 g demerara sugar

Line a greased flan tin with the shortcrust pastry. Halve and stone the plums. Mix the sugar, egg yolks, mixed spice and soured cream and whisk together. Pour this onto the pastry and arrange the pluns on top, with the cut side facing up. Cook the flan at 200°C/ 400°F/ Gas Mark 6 for 20 minutes. Once the flan is cooked sprinkle cinnamon and demerara sugar on the top. Bake for another 20 minutes. For the last 5 minutes, turn the heat up to 230°C/ 450°F/ Gas Mark 8 to brown.

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Poached Plums

This delicious recipe was thought up by Samantha Hall who is one of our customers.

• 6 plums, (if small leave them whole, otherwise cut in half and remove the pit)
• 500 ml water (the water should just cover the plums in the saucepan)
• 2 bags Earl Grey tea
• 4 tablespoons granulated or castor sugar
• juice of half lemon
• optional: half a cinnamon stick

Bring the water to the boil in a saucepan. Remove the saucepan from the heat and add the tea bags. Cover and leave to infuse for about 10 minutes. Remove the tea bags and bring the water back to the boil. When boiling, stir in the sugar and lemon juice to dissolve. Add the cinnamon stick if you are using one. Reduce the heat to a gentle simmer, add the plums and poach until tender (don’t worry if the skins split). They could take from three to ten minutes depending on the size of the fruit and how ripe it is. Remove the plums and set aside. Continue simmering the liquid until it reduces to a light syrup. Keep tasting it as it goes and remove the cinnamon stick when you like the flavour. Serve warm or cold with either cream, crème frâiche or ice cream. You may find that you prefer more or less sugar and can adjust the recipe accordingly to your taste.

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Roast Spiced Plums with Soya Cream (vegan)

Serves: 4

• 10 plums, halved and stoned
• 2cm cube of ginger, peeled and grated
• 200g soft, dark brown sugar
• 2 small cinnamon sticks, or 1 large, broken in half
• 2 star anise
• Juice of 1 lime

Preheat the oven to 190C/gas mark 5. Put the plums in a bowl with the ginger, sugar and lime juice. Mix together to coat the plums, then place cut-side up in an ovenproof dish where the plums can lie in a single layer. Arrange cinnamon and star anise in dish, around the plums. Pour 75ml cold water around the fruit and bake for 30-40 minutes. (How long it takes depends on how ripe the fruit is – as the plums are likely to be a bit hard, you’re looking a the latter end of the time scale). Toward the end of cooking, spoon syrup mix over the plums to baste them.

Remove from oven, allow to stand for 10 minutes. Then, spoon into wine glasses and serve warm or at room temperature (or cold, if you like), with a dollop of Soya Cream (or vegan ice cream) and plenty of juices from the pan. You can also finish the cream garnished plums with a handful of toasted almond flakes and a pinch of freshly ground cinnamon.

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