PLUM PERFECTION

• 150g butter, softened

• ½ cup brown sugar (or coconut sugar)

• 4 large free-range eggs

• 2 tablespoons apple sauce

• 1 banana, mashed

• ¼ cup thread coconut

• 1½ cups wholemeal flour

• 2 teaspoons baking powder

• 6 plums; wash, remove stones and cut into quarters

Preheat the oven to 180˚C.

Line a muffin tray with 12 muffin cases.

In a bowl, cream butter and sugar, mix in the eggs, apple sauce, banana and coconut.

Add flour and baking powder and whisk until mixture is fluffy.

Add a spoonful of the mixture to each muffin mould, put half a plum in each and add another small spoonful of mixture to each muffin. Place a slice of plum on the top of each muffin.

Bake for around 20-25 minutes and serve warm or allow to cool and store in an airtight container.

• 5 filo pastry sheets

• 4 tablespoons butter, melted

• 6 plums, stones removed, sliced

• ¼ teaspoon cinnamon

• 3 tablespoons brown sugar or coconut sugar

• 2 tablespoons honey

Preheat the oven to 180°C fan bake. Line an oven tray with baking paper.

Place one filo sheet on the lined oven tray. Lightly brush filo sheet with butter, and top with another filo sheet. Repeat layers with remaining filo sheets and butter.

Arrange the plum slices in the centre of the filo pastry, leaving a 5cm border. Sprinkle with cinnamon, brown sugar and drizzle with honey. Fold up edges of filo pastry.

Place in the oven and bake for 20 minutes or until golden. Serve warm with a spoonful of yoghurt.