Plum pudding with vanilla and cinnamon syrup Recipe

Plum pudding with vanilla and cinnamon syrup Recipe

  • 1 plum, stone removed, chopped
  • pinch ground cloves
  • 25g/1oz caster sugar
  • 50ml/2fl oz red wine
  • 170g/6oz plain flour
  • 100g/3½oz soya margarine, plus extra for greasing
  • 2 tbsp caster sugar
  • 1 egg yolk
  • 2 tbsp cold water
  • 1 plum, stoned and chopped
  • 1 vanilla pod, split and seeds scraped out
  • pinch ground cinnamon
  • 2 tbsp caster sugar
  • 50ml/2fl oz red wine
  • pinch ground ginger
  1. Heat the oven to 180C/350F/Gas 4.
  2. To make the plum filling, place the chopped plums, ground cloves, caster sugar and red wine in a small pan and cook gently for 5 minutes until thickened and sticky.
  3. To make the pastry, process all the pastry ingredients in a food processor and blend until it forms a dough.
  4. Roll out the dough on a floured work surface until it is the thickness of a one pound coin.
  5. Grease two dariole moulds with soya margarine and line the moulds with the pastry.
  6. Fill the pastry mould with the plum filling and cook in the pre-heated oven for 10 minutes.
  7. To make the vanilla and cinnamon syrup, place all the ingredients into a small pan and cook for five minutes or until the plum has softened.
  8. To serve, turn the plum puddings onto a plate and spoon over the vanilla and cinnamon syrup.
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