Plum Sponge Pudding
Wonderful little individual puds which are delicious when warm
Serves 2: Preparation 10 minutes, cooking time 40 minutes
- 4 plums (I used two purple and two yellow ones)
- 1 tbsp Kirsch
- 1 tbsp Crème de Cassis
- Zest of one lemon
- 50g butter
- 50g brown cane sugar
- 1 eggs
- 50g self-raising flour
- 25g ground almonds
- ½ tsp cinnamon
- 1 tbsp flaked almonds
- Small bowl for marinating plums
- Larger bowl for making sponger
- Two individual pudding dishes (or one medium dish)
Pre-heat the oven to 180C.
Cut each of the plums into six pieces (and discard the stone). Mix with the Kirsch, Crème de Cassis and lemon zest and leave to marinade while you make the sponge.
Cream together the butter and the sugar. Add the egg and mix well. Finally add the flour, almond and cinnamon and combine.
Spoon the plums and about half the liquid equally into the bottom of the two pudding bowls (or one larger one if you prefer). Spoon the sponge mix over the top and smooth to the edges.
Put in the oven for 35 minutes or until a skewer comes out cleanly if they’re not quite done after 35 minutes.
Let them cool for 5 – 10 minutes (they will be scalding when they come out) and then serve. They also taste nice cold, but they’re best when hot/warm.