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Alice is

cooking victoria plum pudding

August 11, 2014

Tis the season to buy Victoria plums.

basin

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.

whole

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

Make it:

  • 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.

plumplud

4 Comments

  • andrea

    August 14, 2014

    Fabulous. Love the description of eating a hot cloud!

  • Alice Feaver

    August 15, 2014

    Thanks Andrea! @andrea:

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