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Plum Sponge Pudding


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Ingredients

6 portion(s)

Plum Filling

  • 300 g plums, Halved and Stoned
  • 2 tbsp water

Sponge

  • 75 g almonds, to make almond meal
  • 25 g raw sugar, to make caster sugar
  • 100 g unsalted butter, softened
  • 100 g Self Raising Flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 tbsp Milk
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Recipe's preparation

  1. Preheat oven to 190C.

    Lighlty grease a 1.5 litre oven proof dish about 6 cm deep.

  2. Plum Filling
  3. Place plums in the bowl with the water and cook for 2 mins, 90CCounter-clockwise operationGentle stir setting. the plums should have softened slightly.

    Spoon the plums into the overn proof dish along with 2 tbsp of the liquid, reserving any remaining liquid for serving.

     

  4. Sponge
  5. Blitz the Almonds and Sugar at speed 10 for 5 secs to make the almond meal and caster sugar.

    Sift in the flour and baking powder.

    Add the butter, eggs and milk.

    Mix until smooth and well combined on speed 5 for about 20 secs.

    Spoon the mixture over the plums and level off with the spatula.

    Bake for 30-40 mins or until the sponge is well risen and golden brown and will spring back when lightly pressed.

     

    Serve warm with custard or ice cream and the remaining plum juice.

     

    Enjoy.......

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Looks good - haven't eaten yet.

    Submitted by LizzyLoc on 17. June 2018 - 22:39.

    Looks good - haven't eaten yet.

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  • Made it last night for the

    Submitted by Libbywadsy on 1. April 2016 - 10:41.

    Made it last night for the hubby and he really liked it. I added a plum sauce which just gave it a little extra flavour. 

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