Nature’s bounty

With autumn climes beginning to waft in, it is time to make the most of the last plums of the season and showcase their sweet, juicy goodness in comforting autumnal desserts.

Glorious plum blossoms in Spring

We love plums and they are abundant right now so why not try these two fabulous recipes–easy to make and delicious. The citrus poached plums are superb with a slathering of custard, a perfect combination of sweet and tart. Serve them cold. The bread-and-butter pudding is a bit more effort but very rewarding–comfort food at its best from Jenny Morris.

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Simple citrus poached plums

By Justine Drake

Who can resist them–not I!



2 cups (500ml) water

1 cup (250ml) fresh orange juice

½ cup (125ml) sugar

Peel of 1 lemon

Peel 1 orange

1 cinnamon stick

6 whole plums, halved and stoned



  1. Combine water, juice, sugar, citrus peel and cinnamon stick in a saucepan.
  2. Stir over a low heat until the sugar dissolves.
  3. Poach plums in the syrup for 20-25 minutes or until tender.
  4. Remove plums from the syrup and slip off their skins.
  5. Boil syrup to reduce by half.
  6. Serve plums with vanilla ice cream, yoghurt or thick cream and a scattering of toasted flaked almonds.


Yummy plummy bread and butter pudding

By Jenny Morris

Serves 4

I can smell it now!



10 slices of stale white bread, crusts removed and buttered on both sides

2 heaped Tbsp of strawberry jam

Zest and juice of one lemon

6 large plums stoned and chopped into small pieces

350ml milk

125ml cream

2 large eggs

½ tsp ground cinnamon

2 Tbsp caster sugar

Extra caster sugar for sprinkling

Flaked almonds (optional)



  1. Preheat the oven to 180°C.
  2. Cut the buttered bread into triangles.
  3. Place the jam, lemon zest and juice along with the plums into a saucepan, bring to the boil and remove from the heat.
  4. Arrange half the bread in a baking dish, spoon over the plum mixture and cover with the remaining bread.
  5. Whisk together the milk, cream, eggs cinnamon and caster sugar. Pour it over the bread and let the pudding stand for 30 minutes before baking.
  6. Sprinkle over the caster sugar and almonds if you are using them.
  7. Bake for 30 to 40 minutes, or until the custard has just set and the top is golden brown.
  8. Remove from the oven and dust with icing sugar. Serve warm with whipped cream or great blobs of vanilla ice cream.