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Plum pudding

Stella West-Harling MBE shares her plum pudding recipe

Oven temp 180°c/gas 4

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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

Heat the oven to 180°c/gas 4.
Melt the butter and put into a large mixing bowl.
Add the sugar and egg and beat briskly until smooth, then add the flour and milk alternatively, beating until it forms a batter.
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.
Pour the batter over the top allowing a good depth in the baking dish for the pudding to rise up.
Put into the oven and bake for 20-25 minutes.
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.

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

Heat the oven to 180°c/gas 4.
Melt the butter and put into a large mixing bowl.
Add the sugar and egg and beat briskly until smooth, then add the flour and milk alternatively, beating until it forms a batter.
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.
Pour the batter over the top allowing a good depth in the baking dish for the pudding to rise up.
Put into the oven and bake for 20-25 minutes.
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.