NZ Woman's Weekly

Fresh plum and ginger puddings

Fresh plum and ginger puddings
  • Servings

    8
  • Courses

    Dessert
  • Occasion

    Christmas

Ready in 55 minutes, makes 8.

This simple twist on traditional plum pudding tastes fresher and is a lot lighter than the original, and can be made a day or two ahead.

Serve with premade custard mixed with a splash of brandy if you fancy it.

  • 8 heaped tsp strawberry jam
  • 3 large black or red plums, stones removed, flesh cut into 2cm slices
  • 2 cups sifted flour
  • 1 1/2 cups soft brown sugar
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 250g unsalted butter (at room temperature)
  • 1 cup treacle
  • 3 eggs
  • 1 cup milk
  • 1 container pre-made custard (or use whipped cream)

1. Preheat the oven to 175ºC.

2. Spray eight large ramekins or muffin tins with baking spray. Add a heaped teaspoon of strawberry jam and a slice of plum to each.

3. Place the dry pudding ingredients into the bowl of an electric mixer. Cut the butter into small cubes, then add to the dry ingredients. Switch on the mixer and process until a crumble-like texture is reached.

4. Whisk the treacle, eggs and milk together, then add them to the mixing bowl and gently beat to form a thick batter.

5. Spoon in enough pudding mix to just about fill each ramekin, then bake for 40-45 minutes until firm to the touch.

6. Serve warm, turned out onto plates, with custard or whipped cream.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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