Saucy plum pudding - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Saucy plum pudding By You Magazine - December 23, 2018 Got a glut of plums to use up? This saucy plum pudding recipe is just the thing. Made with store cupboard ingredients you’ve probably already got to hand, this dish is a real crowdpleaser, and both the sponge and the sauce couldn’t be simpler to whip up. Then it’s just a case of baking it for half an hour or so. Serve your pudding warm with a generous scoop of good-quality vanilla ice cream for a delicious seasonal dessert idea that will wow your friends and family. The leftovers are also delicious plated up cold and enjoyed with a cup of tea or coffee. Chris Alack SERVES 6 FOR THE FRUIT AND SPONGE 600g red or purple plums stoned and cut into wedges 150g self-raising flour 50g golden caster sugar plus a little for sprinkling 80g unsalted butter chilled and diced finely grated zest of 1 lemon 1 medium egg 100ml milk FOR THE SAUCE 80g light muscovado sugar 25g unsalted butter ¼ tsp fine sea salt juice of ½ lemon TO SERVE vanilla ice cream 1. Select a shallow 1.5 litre ovenproof dish (for example a 30cm oval gratin dish). Preheat the oven to 200C/180C fan/gas 6. Arrange the sliced plums evenly in the dish. 2. For the sponge, place the flour, sugar, butter and lemon zest in a food processor and whiz to crumbs, then add the egg and the milk and combine. Smooth the sponge mixture in a thin layer on top of the plums, which will show through. Place all the ingredients for the sauce in a small saucepan, bring to the boil and pour this over the pudding. Sprinkle over a little extra sugar and bake for 30-40 minutes until golden on the surface, with rich plummy juices lapping at the sides. 3. Serve 10-15 minutes out of the oven, with ice cream. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved