Make the most of plum season with Alexandra Dudley’s spiced autumnal desert.
My local greengrocer had a glut of British plums that were going soft. He let me fill my bag much to my glee. I love baking plums when they are on the turn. The squishiness makes them all the better. The chai cashew cream has a beautiful warmth to it from the spices that pairs perfectly with the slight tang of the fruit. I like to top mine with something crunchy. My maple sea salt nut and seed crunch is perfect for this – it makes for a very good snack too. Any leftovers can be stored in a glass jar for a few weeks. You may even want to double the recipe with this in mind. The cashew cream will last for about three days in the fridge. I call this a pudding but have been known to eat it for breakfast.