PLUM PUDDING INGREDIENTS RECIPES

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APPLE SPONGE PUDDING | FRUIT RECIPES | JAMIE MAGAZINE RECIP…



Apple sponge pudding | Fruit recipes | Jamie magazine recip… image

Perfect with ice cream or custard, this traditional pud made with stewed apples and a sponge top is super-comforting. Enjoy!

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 8

unsalted butter for greasing
6 eating apples
100 g sugar
2 large free-range eggs
1 teaspoon vanilla extract
60 g self-raising flour
½ teaspoon mixed spice
icing sugar for dusting

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
    2. Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
    3. Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
    4. Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
    5. Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
    6. Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

Nutrition Facts : Calories 273 calories, FatContent 3.6 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 58.9 g carbohydrate, SugarContent 47.7 g sugar, SodiumContent 0.3 g salt, FiberContent 3.7 g fibre

NIGEL SLATER'S PLUM CAKE RECIPE - BBC FOOD



Nigel Slater's plum cake recipe - BBC Food image

This is a gorgeous, sweet and spicy plum cake– great as a pudding or with afternoon tea. If you’ve never tried making a cake, this would be a great place to start.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 8

Number Of Ingredients 17

250g/8oz plain flour
1 lightly heaped tsp baking powder
1 level tsp bicarbonate of soda
1 lightly heaped tsp ground cinnamon
1 lightly heaped tsp ground ginger
200g/7oz golden syrup
2 heaped tbsp thick honey
125g/4oz butter
125g/4oz light muscovado sugar
350g/12oz plums
2 large eggs
240ml/8fl oz milk
5 plums
1tbsp light muscovado sugar
1tbsp butter
1tbsp syrup from a jar of stem ginger
double cream, to serve

Steps:

  • Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish.
  • Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.
  • Warm the golden syrup, honey and butter very gently in a pan until the butter and sugar melts. Stir in the muscovardo sugar. Set aside and allow to cool slightly.
  • Halve the plums, or cut them into quarters if they are very large, and remove the stones.
  • Break the eggs into a bowl, pour in the milk and whisk lightly to mix.
  • Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour.
  • Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes.
  • Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down.
  • Serve the cake with a generous topping of the spicy plums and a dollop of cream.

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