Tuesday, September 28, 2010

Plum pudding

Blessed with a surfeit of plums in the garden, I've been giving them away, making crumble and even a couple of jars of plum chutney (now maturing in the dark for two months). Here's my latest plum recipe:

1 1/2 lb plums, stoned and halved
6oz caster sugar
2oz butter
1 tablespoon black treacle
1 tablespoon golden syrup
6 tablespoons milk
1 egg
4oz plain flour
2 tablespoon granulated sugar
1 teaspoon mixed spice
1 teaspoon ground ginger
1/2 teaspoon baking powder

Mix the plums with the caster sugar and put into a buttered ovenproof dish. Put the butter and both syrups into a saucepan and melt over a low heat. Add the milk and beaten egg and leave to cool. Combine the flour, granulated sugar, spices and baking powder. Add the cooled syrup and milk mixture and blend well together.Spoon evenly over the plums. Bake at 160 degrees C for about 1 hour and 15 minutes.

(I can't see that Mrs Beeton used plums in her plum pudding recipes...)


Blogger Ellee Seymour said...

I love stewing surplus plums and adding them to porridge or creamed rice. Your recipe sounds delicious too.

4:34 pm  
Blogger Welshcakes Limoncello said...

Sounds lovely.

10:54 pm  

Post a Comment

<< Home