• ingredients
  • 750 g plums
  • 1 tblsp agave syrup
  • 50 ml apple concentrate
  • topping
  • 225 g white spelt flour (or plain white flour)
  • pinch of sea salt
  • 2 tsp baking powder
  • 1 tsp ground cinnamon, (plus a little extra to sprinkle on top)
  • 110 g butter, cubed and chilled (or chilled sunflower margarine)
  • 1 tblsp agave syrup
  • 175 ml buttermilk
  • 60 g flaked almonds


  • Preheat the oven to 200°C (Gas 6).
  • Prepare the plums. Wash well and using a sharp knife slit the plums all the way around through to the pip.
  • Using both hands twist and pull apart. Remove the stone. Cut into quarters. Place in a 9in (2-3in deep) baking dish. Stir in the agave syrup coating all the pieces. Set aside.
  • Make the topping. Sift the flour and place into the bowl of a food processor along with salt, baking powder, cinnamon and the cubed butter.
  • Pulse several times until the mix resembles bread crumbs. Stir the agave syrup into the buttermilk and with the motor running pour into the flour mixture until a sticky mix forms. This will only take a few minutes.
  • Pour the apple concentrate into a measuring jug and add water until 200ml has been reached. Pour over the plums and agave syrup. Spoon the dough mixture over the plums keeping in uneven.
  • Scatter the flaked almonds over and sprinkle with a pinch of cinnamon.
  • Bake in the oven for 30 minutes or until golden brown and crusty.


The agave syrup and apple concentrate can be replaced with golden caster sugar if you wish. Replace the 1 tablespoon of agave syrup and 50 ml of apple concentrate with 50g golden caster sugar in the plums. Use 1 tablespoon of golden caster sugar for 1 tablespoon of agave syrup in the topping.