This South African plum batter pudding is easy to make and tastes divine.

Serves 5
Preparation: 15 minutes
Cooking: 50 minutes

Ingredients

1tsp butter
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 milk
200ml single cream
1/2tsp vanilla extract
2tbsp brandy
20g flaked almonds, plus a few extra
Icing sugar, for sprinkling

Brandy cream:

100ml double cream
1tbsp caster sugar
1/4tsp vanilla extract
2tbsp brandy



Nutritional values

 Per 100g (recipe)Per serving

243g

RI (%) per 100g (recipe)RI (%) per serving
Energy KJ74118019%21%
Calories Kcal1784329%22%
Fat9.9g24g14%34%
Of which saturates5.3g13g27%65%
Carbohydrate15g37g6%14%
Of which Sugars9.6g23g11%26%
Fibre1.3g3.2g5%13%
Protein3.7g9.1g7%18%
Salt0.13g0.33g2%6%

 


Method

  1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Use the butter to grease a 1 litre baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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