There is something special about a plum, maybe it is because I have fond memories of picking them as a child or the fact that they are tangy, sweet and juicy, making them the perfect ingredient to make a crumble, cake, pie, tart or jam. But is probably because I do love a good dessert.
Normally when it comes to plums I make a beeline for crumble, but then I found this amazing Late Summer Plum Cake from Once Upon a Chef, and it was easy to make, delicious, perfect served warm with ice-cream, and then as a treat with a cup of tea the next day. I’ll add the recipe at the bottom if you want to give a try, or maybe one of the many other recipes I’ve found and love to bake will inspire you.
20 Plum Recipe Ideas
Crumble – When it comes to traditional, you can’t go wrong with crumble, I adore crumble, and it is the perfect accompaniment for a Sunday roast, plus it is easy to make. I love that you only need three ingredients to make the crumble topping – plain flour, butter and demerara sugar, but if you have rolled oats, even better.
Pair your plums with blackberries, apples or pears, or for a double tart sweetness try rhubarb. For a twist on the norm, why not add chocolate.
To enhance their sweet flavour, a trick I’ve used over the years is to mix the fruit with a mixture of brown and caster sugar with a touch of cinnamon and nutmeg.
Serve plum crumble, hot from the dish at the table, I always love the sweet smell and then serve with custard, cream or vanilla ice cream.
Four crumble recipes to try: Plum and Apple Crumble // Nutty Plum and Sloe Gin Crumble // Spiced Plum and Blackberry Crumble // Pear, Plum and Chocolate Crumble
Cobbler – Prefer more of a thick biscuit or pie dough topping, which is kind of part pie, part crumble, and probably more autumnal than summery, then I have three recipes you have to try: Plum, Orange and Almond Cobbler // American-Style Plum Cobbler // Stone Fruit Cobbler.
Cake – I love sponge cakes and trying new varieties, I’m always one for adding chocolate and nuts, but lately, I’ve enjoyed adding fruit, as I’ve been using more in-season, locally produced products and these five cake recipes are the best I’ve found: Plum and Earl Grey Pound Cake // Plum Crumble Cake // Sticky Plum and Custard Cake // Plum, Pistachio and Lemon Cake // Plum Crumble Cake Slices.
Pastry – fruit and pastry, whether as a pie, a tart, or a strudel, will be delicious. For flaky dough and a gooey, sweet filling, I adore these Plum Turnovers, for a rustic take on a fruit tart, my own easy-to-make Plum and Blackberry Tart, and then we have the incredible Pear, Plum and Blackberry Strudel that is next on my list to make, fruit wrapped in crisp pastry gets my vote every time.
Just after a classic plum pie recipe? Well, here you go, my favourite and go-to is by James Martin – the Classic Plum Pie, great served with custard. Just know, you don’t have to make the pastry yourself, I’m a big fan of ready-made shortcrust pastry, cuts down time and is less stressful.
For something a little different, why not try this Baked Plum Pudding, a great dessert to prep ahead if you are having people over for dinner or try a twist on a comforting family favourite, Rice Pudding with Sticky Plum Compote or make your very own Plum Jam.
Time to Bake – Late Summer Plum Cake from Once Upon a Chef
I adapted this plum cake slightly from the one on Once Upon a Chef, mainly to fit in with what I had in my pantry.
Servings: 12
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Ingredients
- 113g unsalted butter, softened and cubed, plus more for greasing the pan
- 190g plain flour
- 225g caster sugar
- 1 1/2 tsp baking powder
- 1 egg, beaten
- 1 1/2 tsp of Allspice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 120ml milk
- 455g plums, pitted and quartered
Directions
- Preheat the oven 180°C/350°F/Gas Mark 4.
- Lightly grease and line a 20cm cake tin with non-stick baking parchment.
- Cream the butter and 200g of the caster sugar until light and fluffy.
- In a separate bowl, mix the plain flour, baking powder, salt and Allspice.
- Add the egg and vanilla to the butter and sugar, and mix well.
- Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.
- Transfer the batter to the prepared cake tin and smooth the top.
- Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter – you might not need all of the 455g plums, I didn’t.
- Sprinkle the remaining 25g of caster sugar over the plums.
- Bake for between 50-60 minutes, until golden brown and a skewer, comes out clean.
- Cool for 10 minutes in the tin, before removing to a wire rack.
Serve warm with ice-cream or double cream as a dessert, or cooled, just as a slice of cake.
