Plum Sponge Pudding Recipes

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PLUM & ALMOND PUDDING



Plum & almond pudding image

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

8 ripe plums , quartered and stoned
pinch cinnamon
zest 2 lemons
4 tbsp brandy (optional)
100g soft butter
100g light brown sugar
2 eggs
100g self-raising flour
50g ground almonds
3 tbsp flaked almond
clotted cream , to serve

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



Baked Plum Pudding Dessert image

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

½ cup butter
¾ cup white sugar
5 eggs
1 cup dried currants
1 cup golden raisins
½ cup chopped pecans
1 tablespoon all-purpose flour
3 cups bread cubes
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice

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



Plum Sponge Pudding image

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

1 cup self raising flour
3/4 cup custard powder
1 cup caster sugar
125 g butter
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla essence
825 g plums, drained

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



Baked plum sponge image

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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