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Plum pudding

Stella West-Harling MBE shares her plum pudding recipe
Plum pudding recipe

Use whatever fruit takes your fancy for this fab sponge pudding recipe from Stella West-Harling MBE

www.ashburtoncookeryschool.co.uk

Oven temp    180°c/gas 4
  • Butter 1 tbsp
  • Caster sugar 125g
  • Self raising flour 250g
  • Full cream milk 60ml
  • Egg 1
  • Plums 6
  • Caster sugar 25g, melted in a small amount of water or sherry to form a syrup
  1. Heat the oven to 180°c/gas 4.
  2. Melt the butter and put into a large mixing bowl.
  3. Add the sugar and egg and beat briskly until smooth, then add the flour and milk alternatively, beating until it forms a batter.
  4. Pour the sugar syrup into a well buttered baking dish and add the halved fruit, skin side down, in a pattern so it looks attractive when turned out.
  5. Pour the batter over the top allowing a good depth in the baking dish for the pudding to rise up.
  6. Put into the oven and bake for 20-25 minutes.
  7. The pudding should have a crisp top and a soggy base. Wait for about 10 minutes before loosening the side with a sharp knife and turning it onto a plate for serving.

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You will need

  • Butter 1 tbsp
  • Caster sugar 125g
  • Self raising flour 250g
  • Full cream milk 60ml
  • Egg 1
  • Plums 6
  • Caster sugar 25g, melted in a small amount of water or sherry to form a syrup

Method

  1. Heat the oven to 180°c/gas 4.
  2. Melt the butter and put into a large mixing bowl.
  3. Add the sugar and egg and beat briskly until smooth, then add the flour and milk alternatively, beating until it forms a batter.
  4. Pour the sugar syrup into a well buttered baking dish and add the halved fruit, skin side down, in a pattern so it looks attractive when turned out.
  5. Pour the batter over the top allowing a good depth in the baking dish for the pudding to rise up.
  6. Put into the oven and bake for 20-25 minutes.
  7. The pudding should have a crisp top and a soggy base. Wait for about 10 minutes before loosening the side with a sharp knife and turning it onto a plate for serving.
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  • Butter 1 tbsp
  • Caster sugar 125g
  • Self raising flour 250g
  • Full cream milk 60ml
  • Egg 1
  • Plums 6
  • Caster sugar 25g, melted in a small amount of water or sherry to form a syrup
  1. Heat the oven to 180°c/gas 4.
  2. Melt the butter and put into a large mixing bowl.
  3. Add the sugar and egg and beat briskly until smooth, then add the flour and milk alternatively, beating until it forms a batter.
  4. Pour the sugar syrup into a well buttered baking dish and add the halved fruit, skin side down, in a pattern so it looks attractive when turned out.
  5. Pour the batter over the top allowing a good depth in the baking dish for the pudding to rise up.
  6. Put into the oven and bake for 20-25 minutes.
  7. The pudding should have a crisp top and a soggy base. Wait for about 10 minutes before loosening the side with a sharp knife and turning it onto a plate for serving.

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