The sweet, sharp scarlett juice from plums combined with a crumbly, buttery shortbread makes this a sophisticated and elegant dessert to present to your dinner guests.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking sheet with nonstick baking paper. Put the plums, cut-side up, in a baking dish and top with the demerara sugar. Add the red wine and star anise to the dish. Bake for 15-20 mins, until soft and bubbling. Set aside.
- To make the shortbread, sift the flour and baking powder into a mixing bowl and stir in 2 tbsp caster sugar and ¼ tsp salt.
- Rub in the butter, then add 225ml buttermilk and mix quickly to form a soft dough. If it doesn't come together enough, add up to 25ml more buttermilk until it does. Roll out gently on a floured surface until about 3cm thick.
- Stamp out 12 rounds with a 7cm diameter plain biscuit cutter, flouring the cutter between each use to stop it sticking to the dough. Space out on the lined baking sheet and sprinkle with the remaining 2 tbsp caster sugar. Bake for 15-20 mins until risen and golden. Allow to cool on a wire rack.
- Whip the double cream with the icing sugar until it forms soft peaks. Split the shortcakes in half and fill with the whipped cream, the roasted plum halves and a little of their juice.
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