Crunchy spiced plums

Spice up your plums with this simple pud recipe perfect with lashings of custard

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 169
  • fat 5g
  • saturates 2g
  • carbs 31g
  • sugars 25g
  • fibre 3g
  • protein 2g
  • salt 0.18g


  • 2 tbsp sugar
  • 2 whole star anise
  • 8 large or 12 small plums, halved
  • knob butter
  • 4 Hob Nobs (biscuits)
  • custard or vanilla ice cream, to serve


Prefer pie?
Spice plum and apple tuck: Cut 2 large Bramley apples into large chunks and cook with the plums in a pie dish, sprinkling with a little more butter and sugar. Once the fruit is soft, unroll a pack of ready-to-use shortcrust pastry over the top and tuck the edges in. Cut a few slashes in the top, sprinkle with a little more sugar and bake for 20 mins until golden.


  1. Heat oven to 200C/fan 180C/gas 6. Mix the sugar with 2 tbsp water in a baking dish, add the star anise, then pop in the plums, cut-side down. They should fit quite snugly. Dot with the butter. Roast for about 5 mins until the plums are starting to soften on the bottom, then turn them over. Roast for another 5 mins or until tender – this will depend on how ripe your fruit is.

  2. Roughly crush the Hobnobs, then spoon a little on top of each plum half. Return to the oven for a few mins more until the biscuit topping takes on a dark gold colour. Serve the plums and their scented, syrupy juices with custard or ice cream.

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