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Stewed plums with spices and baileys cream served with shortbread biscuits

by Nikki Walsh

The most simple but elegant dessert.  I always serve the plums warm and add a dollop of freshly whipped cream, topped with some dark brown sugar.  Use peaches or nectarines in the summer, leave out the spices, and add some fresh mint when you take it off the heat.  Cut the biscuits into love hearts or any shape you may like.  Serve at room temperature with freshly whipped cream.

Step by Step (tick the boxes as you go)
  • 1 Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and butter and blitz into find bread crumbs. This can be done by hand also.
  • 2 Remove from the processor bring together.
  • 3 Roll the dough into a thin round. About 4mm in depth. You want the biscuit to be as fine as possible.
  • 4 Cut the dough with a pastry cutter of your choice.
  • 5 Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until golden brown on the top.
  • 6 Remove from the oven. Transfer to a wire rack and allow to cool completely.
  • 7 For the plums, put the sugar, spices and water into a saucepan. Bring to a simmer and reduce for 5 minutes.
  • 8 Slice the plums and put into the pot, reduce the heat and cook with the lid on for 5/6 minutes (till they are soft and cooked through but retain their shape).
  • 9 Remove from the direct heat and add the brandy if using. Allow to infuse for 30 minutes. You can keep them warm.
  • 10 To serve, spoon a few plums onto a plate. Add a dollop of Baileys cream beside the plums along with a couple of biscuits. Sprinkle with icing sugar.
For the biscuit
  • 170g plain white flour
  • 100g castor sugar
  • 1/4 teasp vanilla extract
  • 110g butter
  • 85g unbleached castor sugar
  • 1/4 tsp mixed spice
  • 20g fresh ginger grated
  • 1 cup of water
  • 10 ripe plums
  • 1 tbs brandy (optional)
Baileys cream
  • Whipped cream with a little baileys added
You’ll need
  • Food processor
  • Baking tray
  • Baking paper