Ingredients

250g rolled oats
150g light muscovado sugar, plus 1 tbsp
250g wholemeal self-raising flour
1tsp ground mixed spice
Pinch of salt
250g butter
500g South African Laetitia (red) plums, halved and pitted
2 tbsp lemon juice
Crème fraiche, cream, ice cream or Greek yogurt, to serve

Preparation

20 minutes

Cooking

40 minutes

Serves

8-10

Suitable for freezing
Suitable for vegetarians



1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a 20cm (8 inch) loose-based cake tin.

2 Mix together the rolled oats, sugar (reserving 1 tablespoon), flour, spice and salt. Melt the butter over a low heat and stir into the dry ingredients. Tip half the mixture into the prepared cake tin. Press down lightly.

3 Mix the plums and lemon juice together and arrange about two-thirds in the cake tin. Sprinkle the remaining cake mixture on top and press down lightly. Scatter the rest of the plums on top, and sprinkle with the reserved tablespoon of sugar.

4 Bake for 35-40 minutes until firm and golden brown. Cool for about 20-30 minutes, then remove from the tin. Carefully remove the lining paper. Serve warm or cold with crème fraiche, cream, ice cream or Greek yogurt.

Cook’s tip: Look out for South African Songold (yellow) and Flavorking plums (purple) too – they would work well in this recipe too.


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