1lb plums - stoned and chopped

1tsp ginger - ground (powder) or grated fresh root

1tsp cinnamon

115g (4oz) butter/suet

115g (4oz) caster or soft brown sugar

2 eggs

170g (6oz) plain flour

1 tablespoon baking powder

2 tablespoons milk

 

• Cream the butter and sugar in a bowl until fluffy and almost white
• Gradually add the beaten eggs, mixing vigorously.
• Seive the flour and baking powder into a bowl. Add spices.
• Gradually incorporate the flour into the mixture as lightly as possible, keeping to a dropping consistency by adding a little milk
• Place the fruit in the bottom of a greased 2 pint (1.2 litre) pudding bowl and add the sponge mix.
• Place in the middle of the oven and bake for about 45 minutes 
• Run a spatula around the edge of the bowl to release the pudding. Tip out onto a large plate and serve straight away with Custard or, even better, Caramel Sauce!