Plum Pudding with Vanilla and Cinnamon Syrup

Sweet plums cooked in red wine, encased in shortcrust pastry, and served with a spiced vanilla and cinnamon syrup.

Baking Vegetarian Dessert Fruit Plums

Estimated Nutrition

Calories

922.6

kcal / serving

1845.2 kcal total

Carbs

121g

per serving

242 g total

Fat

42.4g

per serving

84.8 g total

Protein

11.2g

per serving

22.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

tbsp

Caster Sugar

tbsp

Caster Sugar

Dairy

piece

Egg Yolk

Large

Fruits

piece

Plum

Stone removed and chopped

piece

Plum

Stoned and chopped

GrainsCereals

170

Liquids

tbsp

Cold

NutsSeeds

pinch

Cloves

Ground

piece

Vanilla Pod

Split and seeds scraped out

pinch

Cinnamon

Ground

OilsFats

100

Soya Margarine

Plus extra for greasing

Vegetables

pinch

Ginger

Ground

Method

Preheat the oven to 180°C.

Cook the chopped plums, cloves, sugar, and wine in a pan for 5 minutes until sticky.

Process the pastry ingredients in a food processor until a dough forms.

Roll out the dough on a floured surface to 3mm thickness.

Grease two dariole moulds with margarine and line them with the pastry.

Fill the pastry cases with the plum mixture and bake for 10 minutes.

Simmer the syrup ingredients in a pan for 5 minutes until the plum softens.

Turn the puddings out onto plates and drizzle with the warm syrup.