February 5th, 2009


Cinnamon Baked Plums

This recipe is one of the very first recipes that I specially produced for The British Larder.This website has been a dream in the making for a long time. The British Larder was conceived late summer 2008 and there is no better fruit to celebrate that time of the year than the Victoria plum. Sumptuous, fragrant and very seasonal; it’s one to be cherished.

The countryside in Autumn starts to turn the most gorgeous shades of burnt orange, deep overripe reds and delicious shades of brown. The Victoria plum is ripe and ready to be eaten but they have a short window of availability and freshness. As one can only eat so many plums  there is no better time to put the baking skills to the test and try as many plum recipes as possible.

I try to make everything last as long as I can, especially the fruits in season. So I collect as many Victoria plums as I can possibly lay my hands on, wash them, remove the stones and cut them in 1/4′s and freeze them in packs of 500g. They should be packed  flat to ensure I make the most of my freezer space. This way one can indulge until the supplies run out.

  • 350g ripe Victoria plums (variety of your choice)
  • 5g ground cinnamon
  • 50g filtered tap or spring water
  • 100g unrefined caster sugar

jar_plumsPreheat the oven to 170°C. Line a large medium deep baking tray with an extra large piece of parchment paper.I normally crumple the paper so that it fits without popping out; this keeps the juices inside the paper.

Wash the plums, remove the stones and cut them in ¼’s.

Place the  plum quarters in a large bowl add the ground cinnamon, water and sugar. Shake the bowl to ensure the plums are covered with the ingredients. Scrape the mix on to the prepared baking tray.

Place the tray in the preheated oven and bake for 30 minutes. Stir the plums once while baking.

If the plums are very ripe then I suggest that you should reduce the baking time by 5 minutes. Once the syrup cools down it will thicken. Spoon the hot cinnamon baked plums in a sterilised jam jars; it keeps for up to two weeks and is that something special in your fridge.

Makes about 2 small jars

Food Fantics Tips

There are so many recipes that these cinnamon baked plums could be used for, here are only a few suggestions:

  • Serve the warm cinnamon baked plums as a pudding with warm Rum and Raisin Crème Anglaise
  • Serve the cinnamon baked plums either warm or cold with The Bilbao Breakfast
  • Or for afternoon tea with freshly baked Cognac and Golden Sultana Scones and clotted cream.....

If plums are not available and you really keen to try this great recipe  it's suitable for most large stone fruits such as peaches, apricots or greengages.

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8 Comments to “Cinnamon Baked Plums”

  1. Joshua says:

    I actually put sultanas into the mixture. It was fantastic and added an extra flavour!

  2. Cosi Towneley says:

    This looks delicious. I suppose you could add vanilla, star anise etc if preferred. Also, if sealed in a water bath would this last a couple of months in the larder or fridge?


  3. Chloe says:

    Hi Madalene,

    Thank you for your reply and tip about packing the jars. You have mentioned you freeze the plums when quartered – can you then make this recipe with the plums frozen? As I think this is a perfect winter recipe!

    Thanks again, Chloe

  4. Madalene says:

    HI Chloe,

    Yes! What a superb idea, I agree it will work a treat from frozen however please adjust the coking time.

    Happy Cooking

  5. Chloe says:

    Hi Madalene,

    Can you tell me how long these will keep in a steralised air tight jar? Thanks, Chloe

  6. Madalene says:

    Hi Cloe,

    I keep them for up to one month in the fridge. Remember to sterisle the jars and the plums must be hot when filling the jars.

    Happy cooking


  7. Sue Pratt says:


    Re : Cinnamon Baked Plums

    May I suggest that you provide the cinnamon amt as a teaspoon measurement. Nnot many people would have a measuring device that would measure something so small unless they’re running cocaine ! Also, did you really mean to put 50 GRAMS of water ?

    Regards Sue Pratt

  8. Madalene says:

    Hi Sue,

    Thanks for writing to me, great to get feed back.
    I weigh all my ingredients including water, it give you a more accurate measure and a more consistent result.
    As for the measure for the cinnamon 1 teaspoon should do. I do actually have food purpose scales that goes that low as I do product development and it’s required to be incredibly accurate to the lowest 0.001g.
    Anyhow I recognise it’s not a kind of apparatus used at home.
    I teaspoon of ground cinnamon will be perfect.

    Happy Cooking

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