Plum And Ginger Pudding Recipes

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PLUM AND GINGER PUDDING



Plum and Ginger Pudding image

Make and share this Plum and Ginger Pudding recipe from Food.com.

Provided by Incrypted

Categories     Dessert

Time 1h5m

Yield 1 cake, 5 serving(s)

Number Of Ingredients 11

300 g butter
2 cups brown sugar
200 g butter
1 1/2 cups sugar
1 teaspoon vanilla essence
4 eggs
1 cup milk
1 -1 1/2 kg ripe plum (or equialent canned black dorris plums)
3 cups flour
4 teaspoons baking powder
1 1/2 teaspoons ginger (Can substitute for cardamom, cinnamon cloves, nutmeg)

Steps:

  • Pre heat oven to 160 degrees celsius.
  • Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
  • Spread sugar mix over base of a lined cake tin.
  • Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
  • In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
  • Pour ontop of the plums and sugar mix.
  • Bake at 160 degrees celsius for 45 minutes.
  • When cool turn out of the cake tin.
  • Note: Served best warm, its fine to reheat in the microwave.
  • Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.

Nutrition Facts : Calories 1737.9, Fat 87.7, SaturatedFat 53.6, Cholesterol 389.7, Sodium 979, Carbohydrate 229.7, Fiber 4.9, Sugar 165.2, Protein 16.7

PLUM PUDDING



Plum Pudding image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield approximately 10 to 12 serving

Number Of Ingredients 15

1 cup flour
1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
1 cup soft bread crumbs
1 cup chopped suet
1 cup prune pulp
1/2 cup brown sugar
1 cup uncooked chopped prunes
1/4 cup candied lemon peel, finely chopped
1/4 cup molasses
3 eggs, separated
Hard Sauce, recipe follows
1/4 cup butter
1 cup powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract

Steps:

  • Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
  • Serve with warmed Hard Sauce.
  • Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

PLUM PUDDING



Plum Pudding image

An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.

Provided by domestic engineer

Categories     Desserts     Cobbler Recipes

Time 50m

Yield 6

Number Of Ingredients 9

12 plums, pitted and halved
1 cup white sugar
½ cup water
2 tablespoons tapioca
½ teaspoon ground cinnamon
2 ¼ cups all-purpose baking mix
3 tablespoons white sugar
⅔ cup milk
3 tablespoons margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
  • Raise oven temperature to 450 degrees F (230 degrees C).
  • In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g

GINGERY PLUM CAKE



Gingery plum cake image

Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums

Provided by Mary Cadogan

Categories     Afternoon tea

Time 1h25m

Yield Cuts into 16 squares

Number Of Ingredients 12

butter , for greasing
2 tbsp demerara sugar
500g plum
175g butter
175g dark muscovado sugar
140g golden syrup
2 eggs, beaten
200ml milk
300g self-raising flour
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
  • For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
  • Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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