Shortbread with roasted plums recipe
Shortbread with seasonal plums roasted in orange, honey and cinnamon. Serve with crème fraîche.
You'll need a lightly greased 23cm flan or swiss roll tin to make this recipe.
Ingredients
For the shortbread- 225 g unsalted butter
- 1 tsp fine sea salt
- 100 g golden caster sugar, plus extra for sprinkling
- 225 g plain flour
- 100 g cornflour
- 8 large plums
- 1 orange, finely grated zest and juice
- 2 tbsp honey
- 1 tsp cinnamon
- 8 dollops crème fraîche
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 80 mins
- Serves: 8
Step-by-step
- Beat the butter and sugar until creamy. Add the flours and salt and bring together with your fingertips.
- Tip into the tin and press into the sides. Prick all over with a fork. Bake at 150°C/300°F/gas mark 2 for 45–50 mins until pale golden.
- Sprinkle lightly with sugar and cut into 8 triangles (flan tin) or fingers (swiss roll tin).
- Leave for 10 mins, then transfer to a wire rack to cool.
- Halve the plums and remove the stones. Place cut side up in a baking dish.
- Mix the orange juice and honey and pour over the plums. Sprinkle with cinnamon and orange zest. Bake at 180°C/350°F/gas mark4 for approx 20–30 mins.
- Serve with the shortbread and crème fraîche.
Recipe devised by Kirsty Hale for Riverford. Main image: Vicki Vale/Shutterstock.
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