Name: Flapjack baked plums
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 9-12 plums depending on size; 2 tbsp light muscovado sugar; 3 medium or 2 large orange juice only; 50g butter; 2 tbsp golden syrup or honey; 50g porridge oat

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Flapjack baked plums

Flapjack baked plums

Mary Cadogan

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 30 mins - 35 mins

A star rating of 4.5 out of 5.9 ratingsRate

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It’s a pleasure to sink into a warm pud of orange-poached plums with crunchy, oaty topping.

Freezable

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Ingredients

Nutrition

Units:

MetricUS

9-12 plums

depending on size
2 tbsp light muscovado sugar
3 medium or 2 large orange

juice only
50g butter
2 tbsp golden syrup

or honey
50g porridge oat

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Nutrition: per serving

kcal270
fat12g
saturates7g
carbs41g
sugars14g
fibre4g
protein3g
salt0.27g

low

Method

step 1

Heat oven to 190C/fan 170/gas 5. Halve the plums and arrange in a snug layer in one large or 4-6 individual shallow, ovenproof dishes. Sprinkle over the sugar and squeeze over all the orange juice. Press a sheet of baking parchment down over the plums and bake for 20-25 mins, until they start to soften.
step 2

Meanwhile, heat the butter with the syrup or honey in a pan. Remove from the heat and stir in the oats until they are evenly coated. Remove parchment, roughly spoon oats over the plums, then return to the oven for a further 10 mins, until the topping is crisp and golden and the plums are tender. Serve warm with crème fraîche or ice cream if you are feeling indulgent, or fromage frais or low-fat yogurt if not.

Recipe from Good Food magazine, September 2005

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A star rating of 4.5 out of 5.9 ratings

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