Baked Victoria plums with ricotta and honey When plums are ripe and falling from the tree, it's handy to have a few dessert ideas up your sleeve. A lovely creamy ricotta and some good-quality clear honey complements these nutty, crumble-topped plums perfectly. 8 large Victoria plums, halved, de-stoned 4 large tablespoons of good-quality ricotta 2-3tbsp clear honey 4tbsp oats 2tbsp flour ½tbsp brown sugar 40g hard butter, chopped into small pieces 24-30 cobnuts or hazelnuts, shelled and roughly chopped Preheat the oven to 200C/gas mark 6. First make the topping: put the flour, oats, nuts, brown sugar and butter into a bowl and rub together with your fingers to a breadcrumb-like consistency. Place the halved plums on a baking tray and spoon the crumble mixture evenly on top. Place the plums in the oven for 12-15 minutes until the plums have softened and lightly coloured and the topping is golden. Leave the plums to cool a little then transfer them to a serving plate or individual ones and spoon over the cooking juices. Spoon the ricotta into the centre and drizzle over the honey.