Baked Plums

Prep

  1. Pre-heat the oven to 200C/400F/gas 6.
  2. Wash and dry the plums. Cut each one in half around its centre using a small sharp knife.
  3. Twist the halves in opposite directions to separate. Remove the stones with a teaspoon or knife if you need, keeping it neat.
  4. Sit the fruit in a shallow baking dish in a single layer, cut sides down.
  5. Add the water or cranberry/water. Sprinkle sugar over, evenly. Add the cinnamon stick.
  6.  If using a vanilla pod – slit it lengthways with a knife then throw it in. Or add extract.
  7. Wash and add the rosemary, if using. Leave it whole so it won’t disintegrate.
  8. Cover the dish with foil.

Cook

  1. Bake for 30 minutes or until plums are soft all through but not disintegrating.
  2. Timing is ripeness dependent, so start to check after 15 minutes.
  3. Check for taste at the same time. You may want to add lemon juice to lift the flavour but maybe not.

Plate

  1. Remove. Leave to cool with foil removed. Replace foil to chill overnight. Remove from fridge 30 minutes before eating or you can re-heat gently if you want them warm.
  2. Turn some of the fruit over before serving. Spoon from the dish at the table.
  3. Team with natural yoghurt or porridge. For brunch or a special breakfast make up a batch of French Toast or US stacking pancakes to enjoy alongside your plums. Any homemade custard in the fridge? Try adding that!

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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