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A Weekday Menu Recipe


Mulled Plums   Veg  CD  DP  20mins plus cooling


Serves 4    Cold  Vegetarian Vegan  Fruit  Alcohol Dessert  Gluten Wheat  Dairy Free  Eggless



300ml/10fl.oz.  Red Wine (check manufacture)

100ml/3fl.oz. Port  (check manufacture)

The  zest of 1 Lemon (in large pieces not grated)

4 x 2.5cm/1-inch Cinnamon Sticks

5 Whole Cloves

10 Juniper Berries

3 tbsp Dark Brown Sugar

325g/12oz Ripe Plums

3 teasp Arrowroot




1. Place the wine and port in a large saucepan, bring to the boil then reduce the heat and add the lemon zest, cinnamon sticks, cloves, juniper berries and sugar, mix well and simmer for 10 minutes.


2. Meanwhile, cut the plums in half and remove the stones. Set aside.


3. In a small bowl, blend the arrowroot with 2-3 teaspoons of cold water. Add a little of the hot wine to the arrowroot mixture, stirring constantly.


4.  Add the arrowroot mixture to the pan and cook, stirring constantly, until the mixture thickens and clears.


5.  Add the plums to the hot wine mix well and set aside to cool at room temperature. 


6. Transfer to a bowl, cover with clingfilm and refrigerate until ready to serve. Serve with cream or crème fraîche (not suitable for vegans)




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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