• 2 c self-raising flour
• ¼ c caster sugar
• 1/8th tsp baking powder
• Pinch of ground cinnamon
• 1 egg
• 1 ¼ c milk
• 50 g butter
• 7-8 Black Doris Plums (half of an 850g tin)
• 70 g currants, raisins or sultanas

For the crumble topping:

• 40 g melted butter
• ¼ c flour
• ¼ c rolled oats
• 1 ½ tbsp brown sugar
• 1 ½ tbsp shredded coconut

Preheat the oven to 180C, prepare the muffin tins.

Place the dry ingredients in a large mixing bowl. Add the melted butter, lightly beaten egg and milk and dried fruit. Drain the plums and remove the stones. (Leave the plums whole as they will break up when they are mixed in). Lightly fold all the ingredients together and pour into the muffin tins.

To make the crumble, put all the ingredients in a small pot and melt the butter and stir to combine. Sprinkle this over the top of the muffins. Bake the muffins until golden and cooked through.

• 2 bananas
• 250 g frozen mixed berries
• 250 gm cream fraiche or sour cream
• 3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Finely grated zest of half an orange
• 1-2 tbsp of orange juice or fruit liqueur (optional)
• Fresh berries to garnish

Peel and slice the bananas and freeze on a tray lined with cling wrap.

Put all the ingredients in a food processor and blend until thick, creamy and smooth. Transfer to a container and freeze for 2 hours.

Scoop out and serve in chilled glasses and garnish with extra berries.

(Serves about 6)