Portion/Yield:Makes approximately 2 x 200g jars of 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.
Ingredients & Method
- 350g ripe Victoria plums (variety of your choice)
- 5g ground cinnamon
- 50ml water or apple juice
- 100g caster sugar
Preheat the oven to 180°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 quarters or halves if they are small.
Place the plum 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.
Serve the warm cinnamon baked plums as a pudding with warm Rum and Raisin Crème Anglaise or vanilla ice cream.
Serve the cinnamon baked plums either warm or cold with rice pudding
Or for afternoon tea with freshly baked scones and clotted cream. Fill baked tart cases with the cinnamon baked plums and serve with Chantilly 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.