Background

I make these vegan baked plums in cherry or mandarin sauce regularly during the winter months because it’s extremely easy, free-from gluten-dairy-nuts-eggs and can be used up in various ways. You can serve it as a dessert with custard or ice-cream at the end of an Autumnal dinner/Sunday lunch. It can be served with porridge, rice-pudding, or used in trifle, crumble and fruit fools, parfaits, cranachan and other kind of dessert pots. I also like to serve it as compote on the side of roast duck or goose at Christmas time, or I whizz it into a jam that I serve as a sauce/dip or use  to make sticky spare ribs and chicken wings. So, overall this is a very versatile (and super easy) dish.  (Sometimes I add a stick of cinnamon to it too).