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Perfect plum recipes

Have you tried the plums that taste like bubblegum? Taste our irresistible Flavor King plums, available in store now, before their short-but-sweet season is over

Meet the plum that tastes like bubblegum

Our Flavor King plums must be tasted to be believed. They have a natural flavour that's mellow and candy-sweet – a bit like bubblegum.

These juicy ripe fruits are at their best right now, but hurry – they won't be around for long. Pick some up in store and try the easy recipe ideas below.

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The easy peasy plum and almond tart

For a flavour-packed pudding in a hurry, unwrap a sheet of puff pastry and sprinkle with ground almonds. Then arrange our sweet and sticky sliced Flavor King plums on top, fanning them out to make a pretty pattern.

Sprinkle with caster sugar and flaked almonds, then finish with a little lemon zest. Bake at 200C/180C fan/gas mark 4 until the pastry is puffed up and golden and the plums are soft and juicy. Finish with a final dusting of icing sugar, and enjoy warm with a drizzle of cream as a dessert, or at room temperature with a cuppa. 

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Winter Eton mess

A seasonal twist on a classic Eton Mess recipe, this pudding comes together in a flash, and puts seasonal Flavor King plums and blood oranges to delicious use.

8 Flavor King plums, halved, stones removed
2 tbsp honey
2 blood oranges
8 meringue nests
400ml double cream
100g chopped roasted pistachios

Preheat the oven to 180˚C. Place the plums in a baking tray and drizzle with the honey, then bake for 20-30 minutes, until soft. Allow to cool. Chop the blood oranges into segments, discarding the peel. Crush half the meringues. Whisk the cream until soft and stir through the crushed meringues, half the pistachios, half the roasted plums and half the oranges. Spoon the creamy mixture on top of the remaining four meringue nests, then finish with the remaining plums, oranges and pistachios.

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Flavor King plum rice pudding

This dairy-free rice pudding recipe is the ultimate winter comfort food dish: creamy vanilla-scented rice, topped with a sticky plum and maple compote. 

120g pudding or risotto rice
800ml almond milk
4 tbsp maple syrup
1 tsp vanilla bean paste
8 Flavor King plums, halved, stones removed
50g caster sugar
2 cinnamon sticks
Toasted flaked almonds, to serve

Place the rice, milk, half the maple syrup, vanilla and 200 ml water in a large pan. Stir to combine then cook for 45-60 minutes, stirring now and again, until soft and creamy. Meanwhile, make the roasted plums. Preheat the oven to 180C/160C fan/gas mark 3, then place the plums, cut-side up, in a roasting tin. Sprinkle with the sugar and nestle the cinnamon sticks in the tray. Bake for 30 minutes, flipping the plums halfway through. Top the cooked rice pudding with the plums, the remaining maple syrup and the almonds.

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