Plum And Ginger Pudding Recipes
PLUM AND GINGER PUDDING
Make and share this Plum and Ginger Pudding recipe from Food.com.
Provided by Incrypted
Categories Dessert
Time 1h5m
Yield 1 cake, 5 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 160 degrees celsius.
- Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
- Spread sugar mix over base of a lined cake tin.
- Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
- In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
- Pour ontop of the plums and sugar mix.
- Bake at 160 degrees celsius for 45 minutes.
- When cool turn out of the cake tin.
- Note: Served best warm, its fine to reheat in the microwave.
- Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.
Nutrition Facts : Calories 1737.9, Fat 87.7, SaturatedFat 53.6, Cholesterol 389.7, Sodium 979, Carbohydrate 229.7, Fiber 4.9, Sugar 165.2, Protein 16.7
PLUM FREEZER JAM WITH CARDAMOM AND GINGER
Provided by Katherine Sacks
Categories Condiment/Spread Ginger Kid-Friendly Plum Small Plates
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Bring plums and 1 cup water to a boil in a medium saucepan, then reduce heat to low and simmer until plums begin to soften and liquid is reduced by about half, about 5 minutes.
- Meanwhile, finely grate ginger, then squeeze juice into a small bowl; discard pulp.
- Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes to activate pectin. Using a potato masher or fork, break up any large plum pieces, then let cool at least 30 minutes.
- Ladle jam into sterilized jars, leaving 1/2" from the top to allow for expansion. Cover and chill.
- Do Ahead
- Jam can be made and chilled for up to 2 weeks or frozen for up to 1 year.
PLUM-GINGER RELISH
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a small saucepan, heat oil over medium. Add shallots and ginger, season with salt and pepper, and cook until softened, 3 minutes. Add plums, sugar, and 1/2 cup water. Bring to a simmer and cook until plums have softened (add 1/4 cup water if needed), about 12 minutes. Stir in vinegar and zest. Season with salt and pepper.
Nutrition Facts : Calories 50 g, Fat 2 g, Protein 1 g
GINGER PLUM TART
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
GINGERY PLUM CAKE
Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h25m
Yield Cuts into 16 squares
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
- For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
- Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.
Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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