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Steamed Plum Sponge with Cinnamon Custard
A comforting steamed plum pudding served with homemade cinnamon-infused custard and warm plum sauce.
Baking
Vegetarian
Dessert
Plums
Custard
Cinnamon
Estimated Nutrition
Calories
708.4
kcal / serving
4250.4 kcal total
Carbs
77.1
g
per serving
462.8 g total
Fat
40.1
g
per serving
240.5 g total
Protein
9.7
g
per serving
58.2 g total
Cook Time
105
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
60
g
Caster Sugar
for the plums
175
g
Caster Sugar
for the sponge
175
g
Self-Raising Flour
40
g
Caster Sugar
for the custard
Dairy
175
g
Butter
softened
3
piece
Eggs
free-range
4
piece
Egg Yolks
free-range
150
ml
Milk
150
ml
Double Cream
Fruits
1
kg
Mixed Plums
quartered, stones removed
Liquids
40
ml
Plum Liqueur
NutsSeeds
2
piece
Cinnamon Sticks
Method
1
Cook plums and 60g sugar in a pan over medium heat for 4 minutes until softened.
2
Place three-quarters of the plums into a 1.2 litre basin and reserve the rest.
3
Whisk butter and 175g sugar until light and fluffy.
4
Beat in eggs one at a time until combined.
5
Fold in flour and liqueur to create a smooth batter.
6
Spoon the batter into the basin over the plums.
7
Cover with greaseproof paper, secure with string, and wrap with foil.
8
Place an inverted saucer in a large pot and set the basin on top.
9
Add water to the pot until it reaches two-thirds up the side of the basin.
10
Cover, bring to a boil, and steam for 1.5 hours.
11
Whisk egg yolks and 40g sugar together for the custard.
12
Boil milk, cream, and cinnamon, then simmer for one minute.
13
Whisk the hot milk mixture into the egg mixture.
14
Heat the custard slowly until thickened enough to coat a spoon.
15
Reheat the reserved plums.
16
Invert the pudding onto a plate and serve with plums and custard.