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CHARRED PLUMS & CORNISH CLOTTED CREAM
April 24, 2025
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A sensational spring pudding that’s as beautiful as it is delicious. Juicy ripe plums are chargrilled and flambeed with spiced rum, then topped with a generous dollop of Trewithen Cornish Clotted Cream. Finished with honeycomb, toasted almonds, coconut and edible spring flowers, this dessert is rustic, fragrant, and full of warm spice. It’s a dreamy combination of tart fruit, creamy indulgence, and a little fireside theatre.
Recipe created by James Strawbridge.
CHARRED PLUMS & CORNISH CLOTTED CREAM
Serves: 4 Prep Time: 5 mins Prep Time: 10 mins Prep Time: 15 minsMethod
Step 1
Sprinkle your halved plums with cinnamon, sugar and lemon zest. Then cook on a hot grill or in a ridged cast iron skillet. Chargrill for 2-3 mins on each side.
Step 2
Next add some knobs of butter to the skillet to caramelise the butter followed by the spiced rum. Use a blowtorch to flambé and remove from the heat. Allow to cool to room temperature and then garnish.
Step 3
Finish the plums with a generous teaspoon of Trewithen Cornish Clotted Cream, small pieces of honeycomb, a sprinkling of toasted almonds and coconut and edible flowers.
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Ingredients
For the plums:
- 8 Plums, destoned and halved
- 1 tsp ground cinnamon
- 2-4 tbsp golden caster sugar
- Zest of 1 lemon
- 50g diced Trewithen salted butter
- 100ml Spiced Rum
To serve:
- 16 tsp Trewithen Cornish Clotted Cream
- 2-4 tbsp toasted almond flakes
- 1 tbsp toasted coconut
- Diced pieces of Honeycomb or a drizzle of honey
- Gorse or primrose flowers to garnish
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