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Summer Plum Shortcake
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Summer Plum Shortcake

We love plums and the Black Doris variety are a particular favourite. This shortcake recipe is very easy − just throw the ingredients into a food processor and you’ll have it in the oven in less than 15 minutes. Serve with a large scoop of yoghurt or ice cream. Simply divine!

Makes 8
Prep Time 15 minutes
Cook Time 60 minutes
Ingredients
850 g can Wattie's Black Doris Plums in Syrup, drained
1 ½ cup ground almonds
150 g softened butter
½ cup caster sugar
1 ½ cup self-raising flour
2 eggs
½ cup Craig's Black Doris Plum Jam
½ cup sliced almonds
icing sugar

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Black Doris Plums in Syrup

Generations of Kiwis have loved Black Doris Plums. Wattie's makes sure this continues, picking only the finest plums from Hawke's Bay orchards.

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Method
Step 1
Preheat oven to 160ºC. Line the base of a 23cm loose-bottomed cake tin with baking paper. Halve the Wattie’s Black Doris Plums and remove the stones.
Step 2
Mix ground almonds, butter, caster sugar, self-raising flour and eggs in a food processor or with electric beaters until the ingredients are combined. Press two thirds of the mixture over the base of the cake tin.
Step 3
Drop spoonfuls of Craig’s Black Doris Plum Jam over the mixture and then place the plum halves on top.
Step 4
Dot the remaining shortcake mixture over the plums. Sprinkle over the sliced almonds.
Step 5
Bake for 55-60 minutes until cooked and golden. Cool in the tin before removing.
Step 6
Serve dusted with icing sugar.
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Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
850 g can Wattie's Black Doris Plums in Syrup, drained
1 ½ cup ground almonds
150 g softened butter
½ cup caster sugar
1 ½ cup self-raising flour
2 eggs
½ cup Craig's Black Doris Plum Jam
½ cup sliced almonds
icing sugar
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