Queen of plums

Name: Queen of plums
Yield: Serves 6
Ingredients: 275 g caster sugar; 6 large firm ripe plums, halved and stoned; 125 g fresh white breadcrumbs; 15 g butter, softened, plus extra for greasing; 4 medium free-range eggs; juice and finely grated zest of ½ small unwaxed lemon; single cream, chilled, to serve; ½ teaspoon vanilla extract; 200 ml double cream; 300 ml whole milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Queen of puddings is one of my favourites, but when clusters of plums make the boughs hang heavy, the raspberry jam can move over and make way. Then plums can move over for apples when the time comes.

Ingredients

6 large firm ripe plums, halved and stoned
275 g caster sugar
juice and finely grated zest of

Dessert
Vegetarian

Method

Place the plum halves in a medium saucepan with 100g of the sugar and the lemon juice. Cover and cook gently for 15 minutes until the sugar has dissolved and the plums are sitting in their juice, then remove the lid and increase the heat. Simmer the plums for a further 8-10 minutes until they are very soft and have collapsed in a thick syrup - similar to a fruit compote. Stir regularly as they