Plum Puds

13 Oct

Not in the Christmas sense of the dessert. These were delightful little puds I made when the sister, the Littlest Lanagan came to dinner a few weeks back. In typical fashion I neglected to take photos of the main course, which was my first (and most definitely not final) attempt at an Indian butter curry. It was cold and blustery outside and warm and cozy inside and so a tasty pudding was in order. The plums were halved and set in the bottom of the buttered ramekins and a batter of egg, butter, sugar, flour, cream, vanilla and cinnamon was poured over. The cinnamon smell that escaped from the oven was warm and loving. These pudding were like a warm hug on a cold night and came from a lovely book called Cool Sharing by Louise Pickford


The amount of plums (or apples or berries, i believe these would also work a treat) you use depends on the side of your ramekins. The amount of batter in the recipe says that it serves four but it only filled three of my dishes.

4 ripe plums, halved and stoned

65g butter, softened

65g soft brown sugar

2 eggs lightly beaten

125g self raising flour (or normal flour with a tsp of baking powder)

half tsp ground cinnamon

2tbsp soured cream (i used normal cream)

Preheat the oven to 180 degrees Celsius. Butter four ramekins and place two plum halves skin side down in each dish. Beat the butter and the sugar together until light an fluffy, gradually beat in the eggs the fold in the flour, cinnamon and cream to form a dropping consistency. Spoon into the moulds, covering the plums and smooth the surface. Place the dishes in a roasting dish and pour enough boiling water to reach half way up the sides (to form a bain marie). Bake for 30 mins, remove from the oven and lift the puddings out of the water. Leave to cool in the dishes for 10 minutes, run a small knife around the edges and unmold onto a plate.

*anything in brackets are my own comments and adjustments.


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