A delightfully autumnal sort of pudding, tart and sweet and fragrant with bay, cinnamon and honey. It’s the perfect way to use up a garden glut of plums and dig into that fancy honey that someone gave you as a random gift. Vanilla ice cream is a must as an accompaniment.
- 400g plums, halved and stones removed
- 4 bay leaves, scrumpled up gently
- 1 cinnamon stick, snapped in half
- 2 scoopy, generous tbsp honey (the fancier the better!)
- 150g walnut pieces
- Pre-heat oven to 170C fan (190C)
- Tumble the plums into a baking dish, ideally in roughly a single layer
- Drizzle over the honey and mix in well so the plums are coated
- Tuck the bay leaves and cinnamon among the plums
- Bake for 20-30 mins until sticky and juicy
- Put the walnuts on a little baking tray and bake them next to the plums for 10-15 mins until golden and toasty
- When the plums are done, take them out of the oven and scatter over the toasted walnuts
- Serve hot with lashings of vanilla ice cream
Sophie cooks 