Baked Plum & Ginger Pudding
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!