This South African plum batter pudding is easy to make and tastes divine.
Preparation: 15 minutes
Cooking: 50 minutes
60g caster sugar
1 cinnamon stick
1/2tsp Chinese 5-spice powder
5 South African plums
2 large eggs
80g plain flour
Pinch of salt
200ml single cream
1/2tsp vanilla extract
20g flaked almonds, plus a few extra
Icing sugar, for sprinkling
100ml double cream
1tbsp caster sugar
1/4tsp vanilla extract
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||5.3g||13g||27%||65%|
|Of which Sugars||9.6g||23g||11%||26%|
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Use the butter to grease a 1 litre baking dish.
- Heat 300ml water in a saucepan with half the caster sugar (30g), the cinnamon stick and 5-spice powder. When the sugar has dissolved add the plums and simmer gently for 5 minutes.
- Meanwhile, use a whisk to beat together the eggs, flour, salt, milk, single cream, vanilla extract and brandy. Add the remaining 30g sugar. Allow a few minutes for the sugar to dissolve. Stir in the almonds.
- Use a draining spoon to transfer the plums from the cooking liquid to the baking dish. Pour in the batter and bake for 45-50 minutes until golden brown. Cool for a few minutes.
- Meanwhile, whip the cream in a chilled bowl until it holds its shape, then whisk in the sugar, brandy and vanilla extract. Serve the plum pudding sprinkled with icing sugar and a few extra almonds, accompanied by the brandy cream.
Cook’s tip: Another time, make this recipe with halved and pitted South African peaches or nectarines.