Stewed plums have to be up there as one of my favourite weekday sweet treats. I say ‘sweet treats’ in the loosest of terms, because at the end of the day they’re just fruit! But I guess I just love them that much. I used to have these at my Granny’s all the time, because she loves them just as much as me. Although I’m gonna say I love them more than her just because I’m a bit too competitive. 

Pancakes and plums. How can you not love that?

These are so easy to do, and are pretty much a weekly occurrence. I put them on my Greek yoghurt, on my protein pancakes, porridge, rice cakes, or just eat them as they are. The possibilities are endless.

The perfect afternoon snack. Plums cooked down to more of a jam and smothered on rice cakes, topped with chia seeds. 

– Punnet of plums (about 8 in a pack)

– Half cup water ish

– 1 tbsp ish maple syrup

1. Cut the plums in half and remove the stones.

2. Pop all the ingredients in a pan, cover with a lid (or a plate if you have no lid) and bring to the boil. Turn down to a medium heat and leave to bubble away until the plums have broken down (about 20 – 25mins). Boiling it down for longer turns it into more of a jam texture, but sometimes I like it chunky so don’t leave it for as long – both are delish. Add more water if you think it needs it to stop it from sticking to the bottom. Taste to check the sweetness and add anymore maple syrup accordingly. Enjoy on pretty much anything.

A chunkier consistency makes for the perfect crumble base. 

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