Plum and Ginger Pudding

Name: Plum and Ginger Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 cake, 5 serving(s)
Ingredients: 300 g butter; 2 cups brown sugar; 200 g butter; 1 1/2 cups sugar; 1 teaspoon vanilla essence; 4 eggs; 1 cup milk; 1 -1 1/2 kg ripe plum (or equialent canned black dorris plums); 3 cups flour; 4 teaspoons baking powder; 1 1/2 teaspoons ginger (Can substitute for cardamom, cinnamon cloves, nutmeg)

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Recipe by Incrypted

A light upside down ginger pudding.

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READY IN: 1hr 5mins

SERVES: 5

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

300

g butter
2

cups brown sugar
200

g butter
1 ¹⁄₂

cups sugar
1

teaspoon vanilla essence
4

eggs
1

cup milk
1 - 1 ¹⁄₂

kg ripe plum (or equialent canned black dorris plums)
3

cups flour
4

teaspoons baking powder
1 ¹⁄₂

teaspoons ginger (Can substitute for cardamom, cinnamon cloves, nutmeg)

DIRECTIONS

Pre heat oven to 160 degrees celsius.
Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
Spread sugar mix over base of a lined cake tin.
Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
Pour ontop of the plums and sugar mix.
Bake at 160 degrees celsius for 45 minutes.
When cool turn out of the cake tin.
Note: Served best warm, its fine to reheat in the microwave.
Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.

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