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    Plum Slump with Cinnamon-Scented Dumplings

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    Plum Slump with Cinnamon-Scented Dumplings

    The slump originates from the States and traditionally makes use of summer fruits. Here, we’ve used moist plums cut through with tangy oranges and dumplings, spiked with cinnamon. A truly British twist.

    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 6


    • 40g unsalted butter
    • 700g plums, halved and stoned
    • 120g caster sugar
    • zest and juice of 1 orange
    • 250g tub mascarpone
    • For the dumpling topping
    • 200g self-raising flour
    • 1 tsp baking powder
    • pinch of salt
    • 50g demerara sugar
    • 1 tsp ground cinnamon
    • 75g unsalted butter, melted
    • 150ml milk


    1. Preheat the oven to 200°C, gas mark 6. Melt the butter in a saucepan and add the plums, 60g of the caster sugar and the orange zest and juice. Bring to the boil and simmer for about 15 minutes or until the plums are tender. Put the fruit into a round, ovenproof dish, measuring approximately 19cm in diameter and 8cm deep, and allow to cool.
    2. Mix the mascarpone with the remaining caster sugar and, using two tablespoons, arrange six blobs of the sweetened cream over the plums.
    3. For the topping, sift the flour, baking powder and salt into a large bowl. Stir in the sugar, cinnamon and melted butter. Gently mix in the milk and, once the mixture is of a dropping consistency, plop 6 tablespoons of the mixture on top of the mascarpone blobs.
    4. Cook on the middle shelf for 25 to 30 minutes until the plums are bubbling and the topping is golden brown. Cool for a couple of minutes and serve.

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