Plum And Ginger Pudding

Name: Plum And Ginger Pudding
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)

11 ingredients

10 steps

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)

Directions

1

Pre heat oven to 160 degrees celsius.
2

Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
3

Spread sugar mix over base of a lined cake tin.
4

Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
5

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.
6

Pour ontop of the plums and sugar mix.
7

Bake at 160 degrees celsius for 45 minutes.
8

When cool turn out of the cake tin.
9

Note: Served best warm, its fine to reheat in the microwave.
10

Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.