Soft and plump with a flawless bloom over their translucent skin, Victoria plums are just too delicious to resist. Britain’s best known and undoubtedly favourite variety was first discovered in a village called Alderton in Sussex, reaching the market in 1844 under the name of Denyer’s Victoria. The name ‘Victoria’ comes from Queen Victoria (1819 – 1901).
I love Victoria plums and was so excited to see the egg shaped blushed fruits, ideal for both culinary and dessert use at Epsom market this week.
Victoria plums are a low calorie fruit with a low glycemic index score. So even though they are sweet, eating plums isn’t likely to cause unhealthy spikes in your blood sugar levels. They are an excellent source of vitamin C, which fortifies the bodys defence against infection and increases the amount of energy-giving iron that we absorb from food.
Celebrate Victoria plums this August with my delicious plum and cinnamon muffins. A fantastic way to sneak fruit into childrens diets. My fifteen month old can not get enough of these mouthwatering muffins.
Time: 40 mins
Makes: 12 muffins
115g unsalted butter/margarine
300g self raising flour
1/2 tsp baking powder
1/2 tsp cinnamon
250g caster sugar
250ml greek yogurt
300g Victoria plums stoned and chopped
- Preheat oven to 190C / gas 5. Line a muffin tin with 12 large paper cases.
- In a large mixing bowl combine butter and sugar until soft.
- Add self raising flour, baking powder and cinnamon and mix together thoroughly.
- Add the yogurt and eggs and whisk together.
- Gently stir in plums with a wooden spoon. Don’t overmix, any lumps will keep the muffins light.
- Spoon batter into the muffin cases.
- Bake for 20-25 minutes, until golden brown and risen. Cool in tins for a few minutes before transferring to wire rack.
Congratulations to our rescue cat Otis for making ‘Paws’ Battersea Dogs & Cats home magazine. He is pictured sitting on his favourite hand crocheted blanket in front of my cookbooks.
Remember to follow us on