Mini plum puddings

Recipe~Finder

Cooking time: More than 1 hour

Serves: 8

Type: Comfort food; Cake

Tools

Kitchen friendly view

Photography: Tanya Zouev

By Suzanne Gibbs

Ingredients

250g butter, at room temperature
1½ cups (330g) brown sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
1 cup (150g) plain flour
½ teaspoon bicarbonate of soda
½ teaspoon mixed spice
¼ cup (60ml) milk
2 cups (140g) soft fresh breadcrumbs
5 cups (1kg) mixed fruit
1/3 cup (55g) chopped blanched almonds

Preparation method

Using an electric mixer, beat butter, sugar and vanilla extract together until pale and creamy. Add eggs, one at a time, beating well after each addition. Transfer to a large mixing bowl.

Fold through sifted flour, bicarbonate of soda and mixed spice alternately with milk. Add breadcrumbs, dried fruit and almonds and mix well.

Generously grease four 2-cup pudding basins with butter. Place a circle of buttered baking paper in base. Spoon in pudding, packing down firmly as you go. Cover with a circle of buttered baking paper and two sheets of aluminium foil. Tie foil with string to seal.

Pour enough water into a large saucepan to come halfway up side of puddings. Bring to boil and lower puddings into water. Cover and simmer for 3 hours, topping up with more water if necessary. Store in refrigerator for up to two months or freeze for up to a year, then reheat when ready to serve.

Cinnamon crunch plum crumble

Leche merengada with spiced plums

Zabaglione with plums

The perfect picnic: Plum and almond slice

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