Got a glut of plums to use up? This saucy plum pudding recipe is just the thing. Made with store cupboard ingredients you’ve probably already got to hand, this dish is a real crowdpleaser, and both the sponge and the sauce couldn’t be simpler to whip up. Then it’s just a case of baking it for half an hour or so.
Serve your pudding warm with a generous scoop of good-quality vanilla ice cream for a delicious seasonal dessert idea that will wow your friends and family. The leftovers are also delicious plated up cold and enjoyed with a cup of tea or coffee.
FOR THE FRUIT AND SPONGE
600g red or purple plums stoned and cut into wedges
150g self-raising flour
50g golden caster sugar plus a little for sprinkling
80g unsalted butter chilled and diced
finely grated zest of 1 lemon
1 medium egg
FOR THE SAUCE
80g light muscovado sugar
25g unsalted butter
¼ tsp fine sea salt
juice of ½ lemon
vanilla ice cream
1. Select a shallow 1.5 litre ovenproof dish (for example a 30cm oval gratin dish). Preheat the oven to 200C/180C fan/gas 6. Arrange the sliced plums evenly in the dish.
2. 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 combine. Smooth the sponge mixture in a thin layer on top of the plums, which will show through. Place all the ingredients for the sauce in a small saucepan, bring to the boil and pour this over the pudding. Sprinkle over a little extra sugar and bake for 30-40 minutes until golden on the surface, with rich plummy juices lapping at the sides.
3. Serve 10-15 minutes out of the oven, with ice cream.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.