Baked plums with lemon custard
A great way to use up autumnal fruit
Baked plums with lemon custard is a tasty dessert that can be served hot or cold. This recipe is ideal for using up leftover seasonal fruit like plums.
Juicy, baked black plums, creamy lemon-scented custard and a crunchy oat crumble.
Traditional pudding with a difference
Baked fruit with custard is a traditional dessert that has been eaten during colder months for decades. My version of this classic uses Australian black plums and instead of adding vanilla to my custard I flavour it with vibrant lemon. I serve the finished dessert with a roasted oat crumble and freshly grated lemon zest.
You should make this baked plums recipe because it is:
- A warming dessert that is full of flavour.
- Seasonal: plums are now in season (autumn).
- Budget-friendly: seasonal fruit, inexpensive milk, eggs and oats are the key ingredients.
- A versatile pudding that can be served hot or cold.
Baked plums with lemon custard’s main ingredients:
- Black plums
- Rolled oats
Tips for busy cooks
I use black plums in this recipe but you can use whichever type of plum that you prefer.
You could use store-bought custard if you don’t have time to make your own.
- Hot pudding: serve the plums, custard and crumble warm.
- Cold dessert: When all the elements of the recipe are cool, put some of the cold plums in individual dessert glasses, top with cold custard, cover with clingfilm and leave to set in the fridge. Allow to chill in fridge for one hour then top with oat crumble & grated lemon zest before serving.
Delicious hot or cold
Baked plums with lemon custard is a versatile dessert that can be served hot or cold.
Sweet roasted plums with lemony custard and golden oat crumble. A satisfying pudding that is perfect for autumn.
Is this the first time you have made your own custard? What did you think of it?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Looking for more recipes that are autumnal? Try this next: roasted pumpkin with spinach and potato mash
Baked plums with lemon custard
- 500 g black plums about 6 plums, halved & stones removed * see Recipe Notes
- 2 tsp raw sugar reserve 1 tsp for oat crumble
- 25 g butter
- 50 g rolled oats
- 1 tsp lemon zest grated (plus extra for garnish)
- 450 ml full cream milk
- 2 strips of lemon peel
- 2 large free-range egg yolks
- 30 g cornflour
- 40 g caster sugar
Preheat oven to 180°C fan. Place the plums cut side up in a large ovenproof baking dish and sprinkle over one teaspoon of sugar. Bake in the oven for 15 minutes.
Meanwhile, make the oat crumble by melting the butter in a small saucepan over a medium heat. Add one teaspoon of sugar and one teaspoon of lemon zest. Stir until combined. Transfer to a baking tray that is lined with greaseproof paper. Spread the crumble out on the tray. Bake in oven for 10 minutes or until golden.
While the plums and crumble are in the oven, make the lemon custard by putting the milk and the two strips of lemon peel in a saucepan. Heat the milk on a medium heat until it is just about to come to the boil. Remove from heat and remove lemon peel.
Put egg yolks, caster sugar and cornflour in a large bowl and whisk with a balloon whisk until combined. Gradually whisk the warm milk into the egg mixture. Transfer the custard to a saucepan and stir with a wooden spoon over a low heat until the mixture thickens (for about 8 minutes).
To serve (hot or cold) per person: Pour some of the custard into a shallow bowl, top with three plum halves, and sprinkle over some oat crumble and garnish with grated lemon zest.
*Black plums - I use large black plums in this recipe as they are currently in season but you can use whichever type of plum that you like.
Lemon custard - makes approximately 460g of custard.