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Plum Shortcake

Delicious buttery shortbread filled with a delicious filling of Black Doris Plums. Not too sweet, this slice is perfect served hot or cold (try a dollop of cream on top for an extra treat).  I really love this recipe and it always disappears fast in my house! 

Plum Crumble recipe, One Handed Baker, Rachel Hart


  • 220g butter, softened
  • 130g white sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 300g plain flour
  • 2 ½ tsp baking powder
  • 850g tin Black Doris Plums*
  • ¼ cup sliced or slivered almonds
  • Optional: icing sugar to dust

*If you like, keep the juice of the drained plums to make a sauce to serve with the shortcake (or over ice-cream). Just thicken with a little cornflour in a saucepan, stirring over medium heat.

                  Plum Crumble, One Handed Baker, easy plum slice recipe         Plum Crumble, slice, easy recipe, One Handed Baker, Rachel Hart


  1. Preheat oven to 180°C or 160°C fan. Line the base of a 20cm springform pan and grease the sides.
  2. Drain the tin of plums thoroughly. Spread the drained plums out onto a plate, cut in half and remove the stones. Pat dry with a paper towel to remove extra liquid, and leave to one side.
  3. In a bowl, cream together butter and sugar. Add the egg and vanilla essence and mix again.
  4. Add in the flour and baking powder and mix again until combined (mixture will be crumbly).
  5. Press approx. two thirds of the mixture into the base of the lined pan. Place the plum halves on top, spreading out to cover the base.
  6. Crumble the remaining dough mixture on top, then sprinkle with sliced almonds.
  7. Bake for approx. 45 mins or until the sides of the edges are golden brown.
  8. Leave in tin to cool before turning out. Dust with icing sugar if you like.
  9. Delicious served warm or cold!

Plum Crumble, One Handed Baker, easy plum slice recipe

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Featured on The Cafe, Monday 14 September 2020