Poached Plums with Welsh Cakes

A Phil Matthews recipe




Welsh Cakes

  • 225  self raising flour
  • tsp mixed spice 1/2
  • 85g caster
  • 115 butter
  • 85 g sultanas
  • 1 egg
  • little milk
  • plums


  • 150ml water
  • 100g sugar
  • 1 star anise
  • 1/2 cinnamon stick
  • Bay leaf
  • Lemon peel




  • Rub the butter into the dry ingredients and add in the sultans and egg to form a dough
  •  If dry add in a splash of milk 
  • Roll out to 5-6mm thick on a floured surface
  • Cut into 10cm rounds
  • Heat up a frying pan and brush dough balls with oil
  • lightly cook 20-30 seconds until golden brown
  • To create the syrup, mix the water with the sugar, add star anise, 1/2 cinnamon stick ,bay leaf and 2 slices of lemon peel
  • Boil for 5 mins and pour onto plums that have been cut in half with stones taken out
  • Leave to settle and marinade in hot syrup until plums are soft 

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