Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter the base and sides of a 20cm non-stick square tin. Evenly sprinkle the demerara sugar over the base and sides of the pan, then arrange the plum halves on top in a neat pattern, cut-sides down.
Tip the butter into a bowl with the brown sugar and beat with an electric whisk for 4-5 minutes or until really light and fluffy. Add the eggs, one at a time, whisking well between each addition.
Tip in the couscous, flour, vanilla, milk and a pinch of fine sea salt, and fold everything together to combine. Scrape into the tin over the plums and level the top with a spatula, being careful not to disturb the plums. Bake for 40-45 minutes or until cooked through and a skewer poked into the centre comes out clean.
Cool in the tin for 10 minutes, then run a knife around the edges of the pan to release. Carefully flip onto a serving platter and remove the tin. Cool until just warm, then cut into slices and serve with dollops of yogurt or crème fraîche.