cooking victoria plum pudding
August 11, 2014
Tis the season to buy Victoria plums.
But if the ones you’ve bought are anything like the ones I bought this weekend, they’re a bit watery and sour. Good for nothing but stewing and topping with sponge. Which is exactly what this recipe is. Plum sponge - I like the way is sounds. Kind of olde Englishe. You can imagine a Tudor wench serving it up. Make it in a basin and spoon it out, then had with pouring cream.
This sounds wintery I know, but it’s hellish light. The plums don’t have shittonnes of sugar in, and the sponge is made with 00’ flour so it’s like eating a hot cloud.
Victoria Plum Pudding (serves 4)
Prep. Time: 15mins ** **Cooking Time: 30mins
- a reasonable amount of plums, stoned and halved (sorry, didn’t weigh them at the time, maybe a pound or so)
- 1 stem ginger (the stuff in syrup) grated
- 100g caster sugar
- 100g flour (I used 00)
- 100g butter
- 1 egg, beaten
- Butter a pudding basin and pre-heat the oven to 180C/350F/Gas4.
- Stew the plums and ginger with a tbsp of sugar for 5 mins in a pan, until the juices start to leak out
- Beat the butter and sugar until fluffy. The more you beat, the fluffier it gets.
- Add a whole egg, beat in.
- Fold in flour and add a tbsp of milk.
- Place the plums in your buttered basin, spoon batter over the top. Bake for about 45mins or until the cake’s risen and is golden.