Plum Fudge Puddings. Delicious little puddings that you can make with grocery shop plums.
I had some lovely plums that I picked up in the grocery store the other day. It's not often you get nice ones this time of year. We had our fill eating them raw and then I decided to make a pudding with them.
I found this lovely pudding recipe in a book put out by Ryland Peters that I've had for a while now, entitled "Easy British Cooking, simple recipes for traditional British food."
I just love this book. It's just full of lots of easy British Comfort Food types of recipes. I have almost all of their easy series books and I can highly recommend each one! (The recipe credit for this tasty dessert goes to Louise Pickford.)
There were several things I loved about this recipe. First of all the ingredient list was simple . . . fresh bread crumbs, thinly sliced fresh plums, butter, cream, honey and a bit of brown sugar and spice.
After making a very simple fudge sauce of butter, cream and honey . . . you simply layer everything up in little ramekins . . . and then bake.
Twenty minutes later you are rewarded with some of the most delicious little puddings you have ever tasted!
They went down a real treat with some cream drizzled over top. Sooooo delicious indeed! We both really enjoyed them.
They were not too sweet, just a bit tart . . . with a bit of crunch and a bit of scrum. In short . . . perfect!
I can see that they might be tasty if made with other fruits as well . . . like blackberries and apples, or pears, or even blueberries.
They were very similar to what we would call a fruit "Betty" back home.
I do hope you will give them a try. You won't be sorry if you do. I just cannot imagine anyone not liking them. They would be a most impressive, simple and quick dinner party dessert as well.
SCRUMMO!!
SCRUMMO!!
*Plum Fudge Puddings*
Serves 4
This is kind of like an apple brown betty, except it is made with plums and has a creamy fudge sauce. Yum!!
50g unsalted butter (3 1/2 TBS)
50g of runny honey (2 1/3 TBS)
2 TBS double cream
2 TBS soft light brown sugar
1 tsp ground mixed spice (see right side column for a recipe to
make your own mixed spice)
75g fresh white bread crumbs ( 1 1/4 cup)
2 ripe plums, stoned and thinly sliced
Cream or creme fraiche to serve
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready 4 (150ml) glass ramekins. (4 ounce size)
Put the butter, honey and cream into a saucepan and heat, whisking constantly,until melted and amalgamated. Put the breadcrumbs into a bowl and mix with the sugar and spice.
Divide half of the buttery fudge mixture between the ramekins. Top with 1/2 of the plums. Top with half of the bread crumb mixture. Top with the remainder of the plums. Top with the remainder of the bread crumb mixture. Drizzle the remaining buttery fudge mixture over top of each one evenly. Place the ramekins onto a baking tray and bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes, before carefully unmolding onto dessert plates. Serve with cream or creme fraiche for spooning. Serve warm.
Serves 4
This is kind of like an apple brown betty, except it is made with plums and has a creamy fudge sauce. Yum!!
50g unsalted butter (3 1/2 TBS)
50g of runny honey (2 1/3 TBS)
2 TBS double cream
2 TBS soft light brown sugar
1 tsp ground mixed spice (see right side column for a recipe to
make your own mixed spice)
75g fresh white bread crumbs ( 1 1/4 cup)
2 ripe plums, stoned and thinly sliced
Cream or creme fraiche to serve
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready 4 (150ml) glass ramekins. (4 ounce size)
Put the butter, honey and cream into a saucepan and heat, whisking constantly,until melted and amalgamated. Put the breadcrumbs into a bowl and mix with the sugar and spice.
Divide half of the buttery fudge mixture between the ramekins. Top with 1/2 of the plums. Top with half of the bread crumb mixture. Top with the remainder of the plums. Top with the remainder of the bread crumb mixture. Drizzle the remaining buttery fudge mixture over top of each one evenly. Place the ramekins onto a baking tray and bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes, before carefully unmolding onto dessert plates. Serve with cream or creme fraiche for spooning. Serve warm.
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Goodness, how simple yet delicious do these look! Another of your recipes added to my ever-growing list haha. I have all the ingredients (except plums) so might have a go at making these over the weekend (calories permitting!).
ReplyDeleteJust a couple of questions:
If I used conference pears or eating apples, will they soften enough during the cooking time? I always use bramleys for cooking but have pears/apples that need using. Also, could I add some ground almonds with the breadcrumbs (as I love pear and almond together) or would it alter the texture/cooking process too much as you normally add them into a cake batter?
Thanks for any advice Marie.
You could always soften the pears or apples a tiny bit first Victoria. I can't see why you could not add some almonds with the bread crumbs, just subbing them for a portion of the breadcrumbs called for. Technically it's not a cake so it shouldn't alter things too much! Let me know how you get on!
ReplyDeleteDear Marie I love plums and this look absolutely wonderful!!
ReplyDeletexoxoxo
All your pudding cakes are scrumptious.
ReplyDeleteThank you Gloria! xoxo
ReplyDeleteTHanks so much Monique! I think sometimes they are too good and it unfortunately shows around my waistline! xoxo