Fresh Plum Puddings
These super tasty baked plum puddings (using fresh plums!) are a great treat after a long day at work. Store in the fridge for up to two days and reheat as desired.
Recipe Tester Feedback: "OMG!!! They are soooooo good!!!!" - Sherrie
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 25 minutes (including marinating time)
Cooking Time 30-35 minutes
Can be frozen
- plums - 4, destoned and cut into eighths, see Note
- cinnamon - 1/4 tsp, or to taste
- lemons - 2, zest only
- rum - 40g
- caster sugar - 100g, plus extra for sprinkling
- almond meal - 50g
- butter - 100g, plus extra for greasing
- eggs - 2
- plain flour - 100g
- baking powder - 1 tsp
- vanilla - 1/2 tsp, extract
- cream - clotted, to serve
- Preheat the oven to 180C. Grease 4 ramekins with butter and set aside.
- Place the cut plums (4) in a large bowl and add the cinnamon (1/4 tsp), lemon zest (from 2 lemons) and rum (40g). Mix and leave to infuse for at least 10 minutes.
- If you need to make your own caster sugar, add sugar (100g) and grind Speed 9 / 3 seconds. You can leave in the bowl.
- If you need to make your own almond meal, add almonds (50g) to the bowl and grind Speed 8 / 10 seconds. You can leave in the bowl.
- To the sugar (100g) and almond meal (50g), add butter (100g), eggs (2), flour (100g), baking powder (1 tsp) and vanilla (1/2 tsp) to the bowl. Combine Speed 4 / 30 seconds.
- Equally distribute the plum eighths between the ramekins and transfer any remaining liquid into the batter. Combine Speed 4 / 5 seconds.
- Top the plums with the batter. Sprinkle with some extra sugar and bake in the oven for 30-35 minutes.
- Serve immediately with clotted cream or custard.
Note: We have also tested these with tinned plums, with a great result.