Hibiscus Sugar Plums with Honey Cheesecake Cream
By OcadoLife
Published on 20 June 2025
Alexina Anatole’s Hibiscus Sugar Plums with Honey Cheesecake Cream hit the sweet spot for a deliciously easy, fruity pud. “Roasting stone fruit amplifies its sweetness. Here, plums are infused with the citrus-berry flavours of hibiscus and topped with a biscuit crumb,” says the chef, TV presenter and author of Sweet. Time and servings
15 minsTotal time
4Servings
15 minsPrep time
Ingredients
- 1 tbsp caster sugar
- 1 hibiscus tea bag
- 4 plums, quartered, stones removed
- 1 star anise
- 280g cream cheese
- 2 tbsp crème fraîche
- 5 ginger biscuits, crushed
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Using a spice grinder or pestle and mortar, grind the caster sugar with the contents of the hibiscus tea bag to make a pink sugar.Step 2
Sit the plums snugly in a roasting tin. Scatter over the hibiscus sugar, then arrange them skin-side down. Add 75ml water to the tin with the star anise and roast for 30 mins or until the plums are tender. Leave them to cool in the tin.Step 3
For the cheesecake cream, whisk the cream cheese, crème fraîche and honey until smooth. Chill until needed.Step 4
To serve, arrange a few plum pieces in a bowl (remove the star anise) with a dollop of cheesecake cream and a sprinkling of crushed biscuits. Spoon over some of the roasting juices. Leftover plums will keep chilled in an airtight container for 3-4 days.