If you do, keep back 150 grams of the cooked plums and boil it with 50 grams of sugar to make a quick jam to spread on the sponge. Plum pudding trifle. 1 small swiss roll, ...

Blood plums are cooked with red wine and spices to create a jelly with a deep, rich mulled wine flavour. The trifle is especially good if you make your own swiss roll. If you do, keep back 150 ...

Blood plums are cooked with red wine and spices to create a jelly with a deep, rich mulled wine flavour. The trifle is especially good if you make your own swiss roll. If you do, keep back 150 ...

Blood plums are cooked with red wine and spices to create a jelly with a deep, rich mulled wine flavour. The trifle is especially good if you make your own swiss roll. If you do, keep back 150 ...

The plums are cooked for a short time to keep their shape. But they could also be cooked for much longer if you prefer to make more of a compôte for this spicy late summer dessert. To make the ...

British plums develop an intense flavour when cooked. They make excellent jam, jelly and fruit cheese, but can also be bottled. Strong spices such as star anise, cloves, vanilla, cinnamon and ...

Combine the Ingredients: Return the lamb to the pot and pour in the stock.Bring to a simmer, then cover and reduce the heat to low. Let it cook for about 1.5 hours, stirring occasionally ...

Place the plums, sugar, water and gingerin a pot and slowly bring to a simmer. Cook for 10-12 minutes, stirring occasionally until completely softened. Remove and blend until a smooth puree.

Preheat the oven to 170C. Line a 20 x 30cm tin with paper. For the base, in a kitchen processor place the oats, flour and sugar, blitzing until the oats are ground up.

Here's why plums are as nutritionally beneficial as they are juicy and delicious — plus why you may want to go easy on how many you eat each day.