Serves 8
INGREDIENTS
For the Shortbread
- 225g unsalted butter
- 100g golden caster sugar, plus extra for sprinkling
- 225g plain flour
- 100g cornflour
- 1 tsp fine sea salt
For the Plums
- 8 large plums (plus a few more if small)
- Finely grated zest and juice of 1 orange
- 2 tbsp honey
- 1 tsp ground cinnamon
- Crème fraîche, to serve
METHOD
1 Preheat the oven to 150°C/Gas Mark 2.
2 First, make the shortbread. Beat the butter and sugar until creamy. Add the flours and salt and bring together with your fingertips.
3 Tip into a 23cm flan or Swiss roll tin and press into the sides. Prick all over with a fork. Bake for 45-50 minutes until pale golden.
4 Sprinkle lightly with sugar and cut into 8 triangles (flan tin) or fingers (Swiss roll tin). Leave for 10 minutes, then transfer to a wire rack to cool.
5 Increase oven temperature to 180°C/ Gas Mark 4.
6 Halve the plums and remove the stones. Place cut side up in a baking dish.
7 Mix the orange juice and honey and pour over the plums. Sprinkle with cinnamon and orange zest.
8 Bake for about 20-30 minutes. Serve the plums with the shortbread and crème fraîche.
Recipe by Riverford