Brown sugar plums with soured cream

Ingredients

• 8 plums, halved and stoned
• Light brown muscovado sugar (2 tbsp)
• Ground cinnamon (½ tsp)
• Soured cream (300ml/10floz)
• Demerara sugar (2 tbsp)

To serve

• Shortbread biscuits

Instructions

 

1. Heat oven to 220˚C/200°C fan/gas mark 7.
2. Arrange the plums in the base of an ovenproof dish to make a tight-fitting single layer. Mix together the brown sugar and cinnamon, and sprinkle over the plums. Bake for 20-25 minutes until tender and golden.
3. Spoon the soured cream over the top and sprinkle with the demerara sugar. For a crunchier sugar topping, you could place the dish under a hot grill until the sugar melts. Serve with shortbread biscuits.

Benefits

 

• Suitable for people with sickness or nausea
• Suitable for people with problems chewing
• Suitable for vegetarians
• Suitable for people with loss of taste or smell
• Quick and simple recipe
• Suitable for people with loss of weight or appetite

Nutritional information

(without shortbread biscuits)

Energy 234kcal; Protein 1.6g; Total fat 15g (of which saturates 9g); Carbohydrate 21g; Fibre 1g.

 

Thanks to Waitrose for contributing this recipe.