Apple and Plum Cheddar

This recipe is quite straightforward to make and makes lovely little deep pink squares that can be served next to the cheese board. It goes very well with Mull of Kintyre Mature and Extra Mature Cheddar cheese or it can be served as little sweets at the end of a meal. It is made in the same way as Quince Cheese or Membrillo as it is called in Spain.

Apple and Plum Cheddar


  • 500g plums, washed and stoned
  • 250g cooking apples, washed and chopped, skin, pips and all
  • 400g preserving sugar


  1. Put the plum halves into a large pan with the apples. Add 300mls water and bring to a low simmer. Cook for approximately 30 minutes or until it is all cooked and soft. Push through a sieve.
  2. Measure the fruit. For every 150mls puree use 100g sugar. Put the puree and sugar together in a large pan. Heat gently to dissolve the sugar and then allow to simmer for approximately 30 minutes, stirring frequently to ensure it doesn't burn. It is ready when the bottom of the pan is clearly visible when pulling a wooden spoon through the mixture.
  3. Line a small baking tin (approximately 15cm x 10 cm) with parchment paper. Pour in the cheese and allow to set for about 4 hours.
  4. Cut the cheese into cubes and dip each one in a bowl of caster sugar. Line a container with parchment paper and place the squares of cheese on top, ensuring they are not touching. Subsequent layers should be separated by parchment paper. Keep in a cool, dry place for up to 9 months