Prep 3 mins
Cook 25 mins
Tasty, ever so naughty but nice treat.
- 450 g plums, fresh, quartered and pitted
- 4 tablespoons Amaretto
- 110 g plain flour
- 1 pinch salt
- 1 medium egg
- 300 ml milk, skimmed
- 1 teaspoon vanilla extract
- 1 teaspoon caster sugar
- 5 sprays calorie controlled cooking spray
- 2 teaspoons level icing sugar
- Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
- Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
- Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
- Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
- Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.
The plums themselves were very tasty after being marinated in the amaretto. The pudding, though, was a bit of a problem for me. Even as I was pouring it into the pan, I kept thinking it might need something, just not sure what. But I followed the instructions faithfully. The pudding was still very runny after 25 minutes, and I ended up cooking it longer. It ended up with a rubbery texture that we didn't care for and was bland, taking away from the very tasty plums. But all was not a loss - we loved the plums macerated in amaretto, and will be making them often to put over homemade vanilla ice cream. Yum!