|  Meantime


This dessert by Nigel Mendham revels in warm flavours, bringing together plums, an inventive Meantime London Porter sabayon, ginger crumble and yoghurt sorbet. Most parts of this recipe can be prepared ahead of time.


Spiced plums
900g red plums
90g honey
50g maple syrup
1 cinnamon stick
3 star anise
2 tsp white balsamic vinegar
300g water

Plum purée
790g plums, pitted
120g water
90g sugar
7g agar agar
raspberry vinegar

Yoghurt sorbet
500g natural yoghurt
200g water
200g sugar
100g glucose powder
5g sorbet stabiliser
50g lemon juice

Meantime London Porter sabayon
570ml Meantime London Porter
5 egg yolks
150g sugar
1 tsp orange zest

Ginger crumble
2 knobs stem ginger, peeled and grated
125g butter, melted
125g dark brown sugar
150g porridge oats
100g self-raising flour
1/2 tsp ground ginger
1/2 tsp mixed spice

Ginger crumble topping
30g dark brown sugar
5g ground ginger


1. Preheat a water bath to 85°C.

2. Prepare the spiced plums by cutting them in half and getting rid of the stones. Sear the plums in a hot pan. Once caramelized, place aside.

3. Place the remaining ingredients in a separate saucepan and bring to the boil before pouring contents over the plums. After the plums have cooled, place in a vacuum bag. Seal on high and cook in the preheated water bath for 10 minutes. Once cooked, plunge the bag into a bowl of ice-water.

4. Create the plum purée by placing the plums in a heavy-based pan and adding the water and sugar before bringing to the boil. Boil for 8-12 minutes or until the plums have softened.

5. Pass the contents of the pan through muslin in order to extract the juice and pour 500ml of the liquid into a new pan. Bring to a boil, whisk in the agar agar and simmer for 2 minutes while whisking.

6. Pour into a tray and refrigerate. Once it is set, place in a blender, blending until smooth. Add raspberry vinegar to taste and set aside until needed.

7. For the yoghurt sorbet, add the water, sugar and glucose to a pan. Bring to the boil, then remove from the heat and allow to chill. Add the yoghurt, lemon juice and sorbet stabilizer before passing through a sieve. Freeze in Pacojet containers. Churn when ready to serve, or use an ice cream maker to churn and freeze until needed.

8. Create the sabayon by adding all of the ingredients into a large bowl and setting over a pan of simmering water. Beat until a dense ribbon forms – this can take some time so be patient and don’t stop beating. Once ready, pass through a sieve into an ice bath, then set aside until needed.

9. Preheat the oven to 180˚C/gas mark 4. For the ginger crumble, melt the butter and sugar together in a pan. Slice the porridge oats to a coarse crumb in a food processor and blend with the other dry ingredients in a bowl. Add the wet ingredients to the dry. Add the grated ginger and transfer to a baking tin. Cook for 25 minutes or until golden brown

10. While this is cooking in the oven, mix together the topping ingredients in a Thermomix or food processor to form a powder. Once the gingerbread is cooked, remove from the oven and sprinkle them with the powder while still hot.

11. Prior to serving, remove the spiced plums from the bag and allow to warm to room temperature. Serve the sabayon into small individual bowls and lightly blacken the surface with a blowtorch. Slice some of the spiced plums into quarters and distribute equally onto the plates.

12. Break up the crumble and add a little on each plate. Finish with a scoop of sorbet, plum purée and a little juice from the poaching bag. Serve immediately



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