PLUM & ALMOND PUDDING
British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.45 milligram of sodium
BAKED PLUM PUDDING DESSERT
Bread cubes, currants, raisins, and pecans are the featured ingredients in this pudding spiced with cinnamon, allspice and cloves.
Provided by sal
Categories Desserts
Time 50m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 34.5 g, Cholesterol 97.8 mg, Fat 13.4 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 5.9 g, Sodium 145.5 mg, Sugar 21.3 g
PLUM SPONGE PUDDING
Any fruit can be subbed here in this terrific winter pud - adapted from a Family Circle recipe found in a 1999 edition
Provided by katew
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 462.6, Fat 20.2, SaturatedFat 11.9, Cholesterol 119.3, Sodium 158, Carbohydrate 66.6, Fiber 2.5, Sugar 47.2, Protein 6.4
BAKED PLUM SPONGE
Perfect for the first plums of autumn in a light, sweet and spongy batter
Provided by tweety_anja
Time 50m
Yield Serves 6
Number Of Ingredients 0
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
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EASY ENGLISH PLUM PUDDING RECIPE - MAGIC SKILLET
From magicskillet.com
5/5 (1)Category BreakfastCuisine EnglishTotal Time 2 hrs 10 mins
- Grease well 1½-quart (1½ L) pudding mold and line the bottom with greased wax paper. Put the butter, sugar, and milk into a saucepan. Add the chopped dates, raisins, currants, peel, and chopped rind. Bring to a boil over medium-high heat.
- Remove from the heat, add the baking soda, and allow foaming. Sift in the flour, spice, and salt. Mix lightly until blended. Empty into the prepared bowl. Cover with the lid and steam 2 hours.
LOVELY PLUM DESSERT - NZ HERALD
From nzherald.co.nz
Estimated Reading Time 1 min
- Heat oven to 180C. Cut plums in half and remove the stone (a small sharp knife is best for this). Lay in the bottom of a greased deep-sided baking dish (approx. 20cm x 30cm) and sprinkle over ¼ cup sugar (more or less to suit taste) and spices. Bake until fruit is just beginning to collapse and weep colour.
- Meanwhile beat the eggs and 250g sugar together until pale and foamy. Sift the flour and baking powder together and fold in to the egg mixture in 3 batches, alternating with the melted butter. Don't overmix.
- Pour this batter over the dish of baked plums and cook in the oven for 40-50 minutes until a skewer inserted into the cake comes out clean.
- Slice warm for dessert or leave to cool in the tin before slicing and storing in an airtight container for a day or two.
SPONGE-TOPPED PLUM PUDDING | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory DessertServings 6Total Time 1 hr
- Preheat the oven to 180°C. Butter the base and sides of a 6-cup capacity baking dish or spray it with oil.
- Drain the plums, reserving a ½ cup of the syrup. Cut each plum in half and remove the stone. Place them in the baking dish.
- Stir the cornflour mixture into the reserved syrup and pour it over the fruit. Place the dish in the oven while you prepare the topping.
- To make the sponge topping, cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the egg, beating well. Add the vanilla essence.
PLUM SPONGE PUDDING | FOOD TO LOVE
From foodtolove.co.nz
- Remove seeds from plums and discard. Arrange plums in dish and pour reserved syrup over. Sift custard powder over.
- Sift cake mix and cinnamon into a bowl. Prepare cake following packet instructions. Fold coconut through. Spoon evenly over fruit.
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