Apple and Plum Pudding…Posted: August 7, 2012
This recipe comes from the Great British Bake Off cookbook and is a recipe for a delicious, very English warm fruit pudding. If your looking for a traditional desert with a bit of a twist this a great recipe to try. It is basically across between a fruit crumble and a cake and is amazing served warm with ice cream! Here’s how to make it!
This serves 6-8.
115g Unsalted Butter, soft
175g Golden Caster Sugar
1 Medium Egg (beaten)
150g Plain flour
1 tsp Baking Powder
A Pinch of Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
100g Pecans (finely Chopped)
4 Green Eating Apples (Granny Smith, peeled, cored and cut into 1cm cubes)
3 Plums (ripe! Halved, stoned and cut into 1cm cubes)
2 tbsp Chopped Glace Ginger
1. First off you will need an approx 22cm cake tin with a spring clip side. This needs to be greased with butter and the bottom lined with greaseproof paper! You also need to preheat the oven to 180C (Gas Mark 4)
2. To begin you need to prep your fruit and pecans. Now I know this is a pain and a lot of chopping but trust me when I say this is the hardest part of the recipe! Once this is done its plain sailing so please don’t be put off!
3. Once you’ve got the feeling back in your hands from cutting up apples, its time to make the sponge mix. Its super easy! First cream your butter and sugar in a bowl with an electric hand whisk until creamy.
4. After this gradually add the egg beating well after each addition.
5. Sift in the flour, baking powder, salt cinnamon and nutmeg into the bowl and then fold in with a spoon or spatula.
6.Now its time to add your fruit, nuts and ginger. Add it to the bowl and stir it well. The mix will seem very strange! There is a lot of fruit and not much cake mix but ideally you just want the fruit to be evenly coated with the mix. Don’t forget the cake mix will rise and expand and the fruit will shrink so don’t panic if it seems a bit strange!
7. Next you want to spoon the mix into the cake tin and even though its hard try to smooth it out as much as possible. Press it down to make sure there are no huge air pockets!
8. Bake the pudding in a preheated oven for about 40 minutes or until the sponge is golden brown and springy to the touch!
9. Serve still warm with ice cream, cream or custard! P.S You can pop any extras in the fridge and reheat it in the microwave later!