Celebrate your harvest with this delicious plum dessert.
Words: Michael Van de Elzen
We’ve just finished harvesting for the year. We’ve made plum cider, plum relish, and done a lot of bottling. For this light dessert, I use the sweetest plums we grow (variety unknown!).
Time: 40 minutes
3 whole eggs
3 tbsp caster sugar
1 tbsp honey
⅔ cup plain flour
1 tsp baking powder
1 tsp vanilla extract
cream-yoghurt filling, see recipe below
roast plums, see recipe below
Preheat the oven to 180°C. Whisk the eggs and sugar until light and fluffy. Use a metal spoon to gently fold in the sifted flour and baking powder, then fold in the honey and vanilla extract.
Pour the sponge mix into a greased, lined 20cm x 30cm sponge roll tin. Bake in the oven for 12 minutes, then turn out onto a wire rack immediately to cool.
When cool, carefully place on a board lined with baking paper. Spread the cream filling evenly over the sponge, leaving a gap of 2cm at one of the shorter ends. Using the baking paper, carefully roll the sponge towards that shorter end.
Dust with icing sugar. Carefully slice the roulade into equal pieces and serve with the roasted plums.
1 tbsp lemon curd
1 cup cream
1 tbsp icing sugar
5 tbsp yoghurt
Whisk everything in a bowl until smooth and thick.
6-8 large plums, halved and deseeded
1 tbsp honey
6 star anise
Preheat the oven to 160°C. Place the plums in a small roasting dish, drizzle with honey, and scatter the star anise over the top. Roast for about 20 minutes, until the plums are soft.