Stewed plums with Spices


    For the biscuit:

    • 170g plain white flour
    • 75g castor sugar
    • 1/4 teasp vanilla extract
    • 110g Avonmore Butter

    For the plums:

    • 85g castor sugar
    • 1/4 tsp mixed spice
    • 20g fresh ginger grated
    • 1 cup of water
    • 10 ripe plums
    • 1 tbs bailey’s (optional)
    • Avonmore Freshly Whipped Bailey’s Cream


    For the Biscuit:

    1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and Avonmore Butter and blitz into find bread crumbs. This can be done by hand also.
    2. Remove from the processor bring together.
    3. Roll the dough into a thin round. About 4mm in depth.  You want the biscuit to be as fine as possible.
    4. Cut the dough with a pastry cutter of your choice.
    5. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until browned on the top.
    6. Remove from the oven. Transfer to a wire rack and allow to cool completely.


    1. Put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.
    2. Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).
    3. Remove from the direct heat and add the brandy. Allow to infuse for 30 minutes.  You can keep them warm.

    To serve:

    Spoon a few plums onto a plate.  Add a dollop of Avonmore Freshly Whipped Bailey’s Cream beside the plums along with a couple of biscuits.  Sprinkle with icing sugar.

    To serve: Avonmore Freshly Whipped Bailey’s Cream


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