Spiced wild plum

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This red and gold-hued plum dessert recipe from Luke Holder is the perfect autumn or winter warmer, with the spices surrounding the plums dancing next to the rich, zingy orange sorbet. Stock syrup is a simple solution made from equal parts water and sugar.

First published in 2015




Spiced wild plum

Victoria sponge

  • 225g of butter, at room temperature
  • 225g of caster sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 225g of self-raising flour
  • 1 dash of milk

Orange and olive oil sorbet

  • 1000g of orange purée
  • 250g of caster sugar
  • 300ml of olive oil
  • 120ml of orange juice
  • 20g of trimoline
  • 150g of powdered glucose
  • 7g of stabiliser

Orange crisp


  • Food processor or blender
  • Ice cream maker
  • Charges
  • Vac pac maker
  • Cream gas canister
  • Jelly moulds


Toast the spices in a dry hot pan
Put the stoned plums with the sugar and the spices and rum in a vacuum pac bag and macerate overnight
In the morning strain off the liquid and reduce by 1/3 over a gentle heat (keep the plum flesh for another dish)
Measure the liquid in a jug and make a note of the amount. Take one sheet of gelatin for each 100ml of liquid and soak in cold water until soft
  • 8 gelatine leaves
Gently heat the plum liquid then stir in the gelatin. Pour the jelly into moulds and leave to set
To make the Victoria sponge, whizz all the ingredients to a batter in a food processor
  • 225g of butter
  • 225g of caster sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 225g of self-raising flour
  • 1 dash of milk
Spoon the batter into a cream gas canister and aerate with two charges. Siphon the sponge batter into cup and microwave the sponge until cooked, about 3-4 minutes
To make the orange crisp heat the oven to 90°C/lowest gas mark your oven will go to
Slice the orange thinly with a very sharp knife. Dip in the stock syrup and dehydrate in the oven until crispy but not discoloured. Remove from the oven and allow to cool and harden whilst you make the sorbet
To make the orange and olive sorbet, mix all the ingredients together apart from the olive oil and bring to the boil
Cool then put into an ice cream maker and churn until frozen
Add the olive oil, blend, then churn to frozen
  • 300ml of olive oil
To serve, you want the dish to look deconstructed: neatly arrange the component parts on a plate or a slate, making sure to scatter the sponge crumbs and position the orange crisp last
First published in 2015

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

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