This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Sponge
Method
1.Preheat the oven to 180°C. Butter the base and sides of a 6-cup capacity baking dish or spray it with oil.
2.Drain the plums, reserving a ½ cup of the syrup. Cut each plum in half and remove the stone. Place them in the baking dish.
3.Stir the cornflour mixture into the reserved syrup and pour it over the fruit. Place the dish in the oven while you prepare the topping.
4.To make the sponge topping, cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the egg, beating well. Add the vanilla essence.
5.Sift the flour and baking powder into a separate bowl. Add the dry ingredients to the creamed mixture alternately with the milk.
6.Drop dessertspoonfuls of the mixture on top of the fruit (it doesn’t matter if there are gaps). Bake the pudding in the preheated oven for 35-40 minutes until a skewer inserted into the middle comes out clean.
7.Dust the pudding with the icing sugar and serve while hot with a scoop of the vanilla ice cream.
Note
- This pudding could also be made with 2-3 cups of any stewed fruit or 2 x 410g cans of apricot halves (drain and thicken with half a cup of the liquid mixed with cornflour, as for the plum version).
