Recipe

Sponge-topped plum pudding

Light, fluffy, fruity - this sponge-topped plum pudding recipe is a real winner when you want to indulge in a comforting dessert. Serve hot with a scoop of vanilla ice cream for a true treat

Jan 16, 2017 5:23am
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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This recipe first appeared inFood magazine.
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Ingredients

  • 850 gram can Black Doris plums (see recipe tip)
  • 1 teaspoon cornflour, mixed with 1 tbsp water
Sponge
  • 125 gram butter, softened
  • 1/2 cup caster sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla essence
  • 1 cup flour
  • 2 teaspoon baking powder
  • 1/4 cup milk
  • 1 tablespoon icing sugar
  • vanilla ice cream, to serve

Method

  • 1
    Preheat the oven to 180°C. Butter the base and sides of a 6-cup capacity baking dish or spray it with oil.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Sift the flour and baking powder into a separate bowl. Add the dry ingredients to the creamed mixture alternately with the milk.
  • 6
    Drop dessertspoonfuls of the mixture on top of the fruit (it doesn’t matter if there are gaps). Bake the pudding in the preheated oven for 35-40 minutes until a skewer inserted into the middle comes out clean.
  • 7
    Dust the pudding with the icing sugar and serve while hot with a scoop of the vanilla ice cream.

Notes

  • This pudding could also be made with 2-3 cups of any stewed fruit or 2 x 410g cans of apricot halves (drain and thicken with half a cup of the liquid mixed with cornflour, as for the plum version).

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