Dairy-free spiced plum cranachan
Start preparing this the day before, so the filling can set in the fridge overnight and then be assembled and the fruit add in no time when ready to serve. We serve these in clear glass tumblers. Suitable for vegans.
For 6-8 (depending on the size of the glasses)
For the roasted plums:
- 800g plums
- Grated zest and juice of 2 oranges
- Grated zest of 2 lemons
- 4 bay leaves
- 2 cinnamon sticks, broken into two
- A few juniper berries
- 100g dark brown sugar
For the crumble topping
- 60g ground almonds
- 60g roughly chopped hazelnuts
- 20g rolled oats (gluten free)
- Pinch of ground cinnamon
- 40g soft brown sugar
- 40g cold vegan butter, or margarine
For the filling
- 600g coconut yoghurt
- Zest of 1 lemon juice of ½
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds, dry fried
- 60ml maple syrup or runny honey
- 250ml natural thick Greek yoghurt
Preheat the oven to 180°C/gas mark 4
Quarter the plums, removing the stones. Put into an ovenproof dish and add the orange and lemon zest, bay leaves, cinnamon, juniper berries and sugar, and pour over the orange juice. Bake in the preheated oven for 15-20 minutes, until the plums are tender. Allow to cool.
Make the crumble topping by putting all the ingredients into a bowl and with your fingers rub in the butter, forming the crumble mix. Spread the mix over a baking tray and cook in the middle of the oven for 7-9 minutes, stirring half way through. Take out of the oven and allow to cool.
Make the filling by putting all of the ingredients into a food processor and blending until combined. Put into the fridge and allow to firm up overnight.
When ready to serve, spoon some plums into a glass, pour over some of the filling and sprinkle over the crumble topping and repeat the layers again if there is room.