Alive and Cooking
 

Plum Pudding

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Pudding:

4 plums, halved with seeds removed

200 g self-raising flour

200 g unsalted butter, melted

200 g brown sugar

3 eggs

Sauce:

750 ml full cream milk

4 tbsp caster sugar

2 egg yolk

4 tbsp cornflour

1 tsp vanilla bean paste

Method

Preheat oven to 180 degrees.

Brush a baking tin with butter. Line the bottom of the baking tin with the plums, flesh-side down. In a bowl, mix together the brown sugar and butter. Add the eggs and whisk to combine. Sprinkle in the flour, give it a final whisk, pour into the baking tray and cook for about 25 mins.

To make the custard, in a pan bring 700 ml milk up to a gentle simmer.

In a bowl mix together 50 ml milk, cornflour, sugar and egg yolks. Whisk until smooth. Pour the mixture in with the simmering milk and stir continuously until thick and smooth. Pour over the plum pudding and serve.

Plum Pudding