Plum Sponge Pudding Recipes

PLUM & ALMOND PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
• Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.
• Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.

BAKED PLUM PUDDING DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish.
• Bake in preheated oven 40 minutes, until set.

PLUM SPONGE PUDDING

Steps:

• Pre heat oven 180 C.
• Lightly grease 6 cup ovenproof dish.
• Place flour, custard powder, sugar,butter,milk,eggs and vanilla into food processor.
• Process till mixture is creamy.
• Place drained plums in base of dish.
• Pour batter over fruit.
• Bake 50 minutes until skewer comes out clean.
• Serve warm with cream or ice cream.

BAKED PLUM SPONGE

Steps:

• Preheat the oven to 180C.
• Cream the butter and sugar together until pale and creamy. Gradually add the eggs, beating well between additions.
• Mix in the extract and then fold in the flour. Scrape the batter into a 24cm baking dish that has been slightly greased and scatter the plums on top.
• Bake for about 40 minutes until golden and springy to the touch. Sprinkle with sugar
• Serve with custard or cream