Plum Sponge Pudding Recipes

PLUM PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
• Raise oven temperature to 450 degrees F (230 degrees C).
• In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.

PLUM PUDDING

Steps:

• Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
• Serve with warmed Hard Sauce.
• Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

PLUM & ALMOND PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
• Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.
• Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.

PLUM SPONGE PUDDING

Steps:

• Pre heat oven 180 C.
• Lightly grease 6 cup ovenproof dish.
• Place flour, custard powder, sugar,butter,milk,eggs and vanilla into food processor.
• Process till mixture is creamy.
• Place drained plums in base of dish.
• Pour batter over fruit.
• Bake 50 minutes until skewer comes out clean.
• Serve warm with cream or ice cream.

PLUM PUDDING SAUCE

Steps:

• In a small saucepan over medium heat combine margarine, sugar and the egg. Pour in milk and cook until mixture begins to bubble; be careful not to scald. Stir in flour and vanilla; mix well and serve.

PLUM PUDDING

Steps:

• Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.
• Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.
• Uncover pudding and pour brandy over it; put a piece of waxed paper over pudding; replace parchment and set in a cool place or on low shelf of refrigerator to ripen.
• To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.

BASIC SPONGE PUDDING

Steps:

• Heat oven Gas 4/355F degrees.
• Well butter 2 1/2 to 3 inch deep pie dish.
• Cream together the butter or margarine and sugar.
• Add eggs one at a time with a little flour until smooth.
• Add remaining flour, baking powder (if used) and salt, beating well.
• Add the milk, and beat again.
• Pour mixture into dish and smooth the top.
• Bake for 40 to 50 minutes until well risen and brown.
• Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
• Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
• Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
• Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
• Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
• flour, sieving it with the flour.
• Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
• Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.

BAKED PLUM SPONGE

Steps:

• Preheat the oven to 180C.
• Cream the butter and sugar together until pale and creamy. Gradually add the eggs, beating well between additions.
• Mix in the extract and then fold in the flour. Scrape the batter into a 24cm baking dish that has been slightly greased and scatter the plums on top.
• Bake for about 40 minutes until golden and springy to the touch. Sprinkle with sugar
• Serve with custard or cream