Annie Bell’s plum and gin caramel pudding recipe

Pure summer comfort: a sponge pud laced with a gin caramel that marries with the plum juices to create a gorgeous rich crimson sauce. A jug of custard is the order of the day.

plum and gin caramel pudding
Ellis Parrinder


150g self-raising flour
50g golden caster sugar, plus a little extra for sprinkling
80g unsalted butter, chilled and diced
Finely grated zest of 1 lemon
1 medium egg
100ml whole milk
600g red or purple plums, stoned and quartered custard, to serve

80g dark brown muscovado sugar
25g unsalted butter
2 tbsp gin

  1. Preheat the oven to 200C/180C fan/gas 6. For the sponge, place the flour, sugar, butter and lemon zest in a food processor and whiz to crumbs, then add the egg and the milk and whiz to a sticky cake mixture.
  2. Arrange the plums in the base of a shallow 1.5 litre ovenproof dish (such as a 30cm oval baking dish), and smooth the sponge mixture in a thin layer on top of the plums, which will show through.
  3. Place all the ingredients for the caramel in a small saucepan and bring to the boil, then trickle this over the pudding (it may not cover every scrap). Sprinkle over a little extra golden caster sugar and bake for 30-40 minutes until golden on the surface, with a rich plum sauce lapping at the sides.
  4. Allow to sit for 10-15 minutes before serving with custard.

TIP A little liqueur or spirit in a pud has always been my favourite way of raising the game, but you can use a fruit juice instead if wished.

Follow Annie on Instagram @anniebellcook.

Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp.