“Often you feel like a pudding or something sweet to finish off a meal, but it can be too easy to reach for a shop made version. This is a weekday pudding that can be put to together quickly and has the added benefit from the vitamin rich plums. The Amaretto cream is an optional luxurious extra, but it can be served with Greek yoghurt or crème fraiche instead.” Sophie Michell Serves 4 Preparation time 10 minutes Cooking time 30 minutes Ingredients: 8 plums 1 tbsp of muscovado sugar 100g blanched almonds 75g butter 200ml double cream Splash of Amaretto
Method: 1. Preheat the oven to 200C. 2. Halve and de-stone the plums, and lay into a baking dish. 3. Sprinkle with the sugar and almonds, then dot the butter randomly across too. Roast the plums for 40 minutes until brown and bubbling. 4. While waiting for the plums, whip the cream into soft peaks and then mix in the liqueur. 5. Serve the hot plums with a dollop of the cream and some shop bought amaretti biscuits on the side for the easiest dessert around! Recipe by Sophie Michell, courtesy of South African fruits www.beautifulcountrybeautifulfruit.co.uk