A delicious and indulgent dessert.


  • flambéed plums:
  • 4 plums
  • 50 g butter
  • 50 g brown sugar
  • 1 measure grand manier
  • orange reduction:
  • 250 ml orange juice
  • 2 tblsp sugar
  • 0.5 vanilla pod
  • garnish:
  • sprigs of mint
  • 250 g crème fraiche
  • 0.5 vanilla pod
  • 4 thick cut slices madeira cake


  • Cut the plums into quarters and take out the stones.
  • Heat the pan with the butter and then add in the plums and toss around for a couple of minutes until they are glazed. Scatter in the sugar and cook for 3-4 minutes. Just before serving add in a splash of Grand Manier and allow that to flame up. Be very careful not to get burned.
  • Place the orange juice, sugar and vanilla pod into a small saucepan and boil continuously for 5-6 minutes until it has reduced to a thick syrup.
  • In a separate bowl mix the crème fraiche with the vanilla seeds and store in the fridge until required.
  • Heat a large pan with a little butter and place the Madeira cake into the pan and cook on both sides until golden brown. If you are doing a lot of these or if you would prefer not to stand over a pan you could place the cake onto a flat baking tray with the butter and bake until golden brown instead.
  • Serve the cake in a large bowl with the flambéed plums on top. Drizzle with the orange syrup and top with a quenelle of crème fraiche and a sprig of fresh mint.

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