- 50g/2oz unsalted butter
- 100g/3½oz plain yoghurt
- 50g/2oz caster sugar
- 50g/2oz vanilla sugar
- 5cm/2in piece fresh root ginger, finely grated
- 2 eggs
- 40g/1½oz corn flour
- 65g/2½oz plain flour
- 1 tsp baking powder
- 150ml/5fl oz maple syrup
- 8 ripe but firm Victoria plums, stoned and cut into 1cm/½in pieces
- crème fraîche, to serve
- In a bowl beat together the butter, yoghurt, both sugars and ginger until light and fluffy with a handmixer.
- Beat in the eggs one by one. Sift together the flours and baking powder and fold into the mixture.
- Take four large souffli or ramekin dishes, about 200ml/7fl oz in capacity, and divide the maple syrup between them. Top with the plums.
- Spoon the ginger mixture over the plums, then cover the dishes with cling-film and place in a saucepan. Pour enough boiling water into the pan to come halfway up the sides of the dishes, then cover the pan and simmer gently for 25-30 minutes until a knife inserted in the centre of the pudding comes out clean.
- Remove the puddings carefully and allow to cool slightly for about 10 minutes before turning them out on to serving plates. Serve with vanilla ice cream or crème fraîche.