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    Plum Brown Betty

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    Plum Brown Betty

    Make the most of the different varieties of English plums available at this time of year. They are deliciously sweet, full of vitamins and add colour to puddings. This dessert can be served hot or cold and is ideal with freshly whipped Loseley Jersey Double Cream - a thick yellow cream from Jersey cows.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 6 ripe Waitrose Victoria or Opal Plums, halved and stoned
    • 50g unsalted butter
    • 50g caster sugar
    • 284ml carton Loseley Jersey Double Cream
    • 2 tbsp light soft brown sugar
    • 1 tbsp plain flour
    • 75g fresh white breadcrumbs
    • 1 tsp mixed spice


    1. Preheat the oven to 190°C, gas mark 5. Butter a medium-sized ovenproof dish and line the base with greaseproof paper.
    2. Slice each of the plum halves into 4. Melt the butter with the caster sugar and 2 tbsp of the cream in a small pan. Pour half the mixture into the dish then neatly arrange half the plums in a layer on top.
    3. Mix together the brown sugar, flour, breadcrumbs and mixed spice and sprinkle half over the plums in the dish. Top with the remaining plums, then the remaining breadcrumb mixture. Pour over the remaining butter mixture. Bake for 30 minutes, or until golden brown.
    4. Allow the cooked pudding to cool for 5 minutes. Run a knife around the edge and turn out on to a serving plate. Whip the remaining cream and serve with the Plum Brown Betty.

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    Cook's tips

    Loseley Jersey Double Cream is the perfect accompaniment to most desserts. Try it on fresh summer fruit and fruit salads, or use it to fill Pavlovas.


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