Sugar plum shortcake recipe

  • Serves 12
  • 30 mins to prepare and 40 mins to cook
  • 381 calories / serving
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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. 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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  • Ingredients

  • 9 plums, halved and stoned
  • 100g demerara sugar
  • 100ml red wine
  • 3 whole star anise
  • 375g plain flour, plus extra for dusting
  • 2 tbsp baking powder
  • 4 tbsp caster sugar
  • 100g butter, chilled and coarsely grated
  • 200ml buttermilk
  • 280ml double cream
  • 1 tbsp icing sugar
  • Energy 1595kj 381kcal 19%
  • Fat 20g 29%
  • Saturates 12g 60%
  • Sugars 22g 25%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 47.7g Protein 4.7g Fibre 2.3g


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