Maple roasted plums with sweet cinnamon yoghurt (#59)

One thing I will say is please check your store cupboard before going to buy ingredients. I now have two nearly-full bottles of maple syrup. Nevertheless, despite my entirely unnecessary £4.30 purchase, I give this dish a big thumbs up.

As this is my third At My Table recipe in a row, I promise I will stop and give you something a little different. But I hope how much I’ve cooked from it recently adequately demonstrates my love for the book.

There’s actually two great things to take from this recipe. Firstly, cooking the fruit in this lovely sweet sauce makes it so wonderfully soft and sweet. Secondly, the stupidly quick to make flavoured yoghurt is such a wonderful wintery addition to the dish.

Good things: there’s fruit, it must be healthy!

Bad things: apparently, plums aren’t everyone’s cup of tea.

Ingredients & requirements: serves 4

  • 200g greek yoghurt
  • 2 tablespoons of dark muscovado sugar
  • 1 teaspoon of ground cinnamon
  • 25g of unsalted butter
  • 4 tablespoons of maple syrup
  • 4 star anise
  • 8 red plums

Preparation & cooking

  1. Preheat the oven to 160 C fan
  2. In a small bowl, stir together the following ingredients and set aside:
    1. 200g greek yoghurt
    2. 2 tablespoons of dark muscovado sugar
    3. 1 teaspoon of ground cinnamon
  3. Cut the 8 red plums in half, remove the stone and set aside.
  4. Get out a shallow ovenproof dish (which should fit the plums relatively snugly). Add  the following and melt it in the oven. Once the butter has melted remove from the oven:
    1. 25g of unsalted butter
    2. 4 tablespoons of maple syrup
    3. 4 star anise
  5. Add the plums cut-side down, then once all added place them cut-side up and bake for 20 mins.
  6. Take the plums out, baste them with the juice,  then given them another 15 mins or so. Really just give them a prod with a fork to see if soft, but not totally falling apart. Nigella gives this final bit between 10 and 20 mins, so depends.
  7. Leave to rest for 10 mins before eating.


The flavours from this one are gorgeous. I actually only did a very small amount of this recipe (I was cooking for one), so I couldn’t find a dish small enough to snugly fit what I cooked. So the sauce wasn’t as thick as it is in the photos of Nigella’s book. However, the flavours were all still there and  I won’t hesitate to make this for dessert.


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