Plum pudding

Stella West-Harling MBE shares her plum pudding recipe
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
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

Supported by

Indy Coffee Box
  • You will need
  • Method
  • 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.

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.
Supported by
Indy Coffee Box

'This quick and easy upside-down pudding can be made using any soft fruit variety,' says Stella

Supported by

Supported by

recipes with similar ingredients

It seems there are no more recipes with the same ingredients
Supported by
FOOD Magazine issue 186

Supported by

FOOD Magazine issue 186
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.