Get daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeWith the weather in many parts of the country feeling chillier this week, comforting and warm foods are a must. But while it may be obvious to reach for a hearty soup or slow cooked casserole for that wholesome hit, it’s not just savoury dishes that can provide some warmth away from the cold air, as Roxy Pope and Ben Pook prove with their maple and ginger baked plums dessert. Using an assortment of fruit as well as some maple syrup and almond flakes, the dish has a distinctly wintery feel that is sure to boost your spirits. What’s more, the recipe is vegan, meaning that it’s a great option for anyone giving Veganuary a go too. Maple and ginger baked plums Serves 4
This maple and ginger baked plums recipe makes for a great winter dessert
(Image: Yuki Sugiura)
Read More
Related Articles
Three-ingredient vegan chilled dessert that lasts for up to 2 weeks – recipe
Read More
Related Articles
Speedy mixed pepper vegan fajitas ready in just 10 minutes – recipe
Ingredients 4 large ripe plums ½ tsp ground ginger 1 large orange, juice only 3 tbsp maple syrup 2 tbsp almond flakes 8 tbsp vegan crème fraîche Method Preheat the oven to 220°C/200°C fan/ gas mark 7. Slice the plums in half, then discard the stones. Put the plum halves into a deep baking dish and sprinkle them with the ginger. Then drizzle over the juice from the orange, 2 tbsp maple syrup and 4 tbsp water. Bake for 15-20 minutes, or until softened but holding their shape. Remove the baking dish from the oven, sprinkle the almond flakes over the plum halves and bake for another 5 minutes. Meanwhile, combine the crème fraîche with the remaining maple syrup in a small bowl. Serve the plums alongside the crème fraîche and drizzle over any sticky sauce that’s left in the baking dish. So Vegan: EASY by Roxy Pope and Ben Pook (Penguin Michael Joseph, hardback £22), is out nowStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
