Plum & Ginger Pudding
Ingredients
- 350 gr. (12 oz.) plums
- 200 gr. (7 oz.) golden syrup
- 2 heaped tbsp. thick honey
- 125 gr. (4½ oz.) butter
- 125 gr. (4½ oz.) light muscovado sugar
- 2 large eggs
- 240 ml. (8 fl. oz.+ 1 tbsp.) milk
- 250 gr. (9 oz.) plain flour
- 1 heaped tsp. baking powder
- 1 level tsp. bicarbonate of soda
- 1 heaped tsp. ground cinnamon
- 1 heaped tsp. ground ginger
- Plum topping:
- 5 or 6 plums
- 1 tbsp. light muscovado sugar
- 1 tbsp. butter
- 1 tbsp. syrup from jar of stem ginger
- (if you don't have stem ginger, I would use
- 1 tbsp.golden syrup and add ½ tsp. ground
- ginger)
- Preheat oven to 180°C
- Grease and line a 24 cm. (9½ ") square tin with baking parchment.
Method
Halve the plums, remove the stones and cut into quarters if they are large.
Warm the golden syrup, honey and butter gently in a pan until the butter and sugar has melted. Stir in the muscovado sugar and set aside to cool a little.
Put the eggs into a bowl with the milk and whisk lightly.
Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a large bowl. Pour the melted golden syrup mixture into the flour and mix with a large metal spoon. Pour in the egg and milk and continue stirring until you have a loose, almost sloppy batter without any traces of flour.
Pour the mixture into the lined tin, drop in the plums and bake at 180°C for about 30-35 minutes.
For the topping: Halve and stone the plums and add to the pan you used to melt the syrup and honey. Add the sugar, butter and syrup from a jar of crystalised ginger. Cover and cook for a few minutes until reduced.
Serve the pudding with the plum topping and whipped double cream.
