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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A light upside down ginger pudding. Ingredients:
300 g butter |
2 cups brown sugar |
200 g butter |
1 1/2 cups sugar |
1 teaspoon vanilla essence |
4 eggs |
1 cup milk |
1 -1 1/2 kg ripe plum (or equialent canned black dorris plums) |
3 cups flour |
4 teaspoons baking powder |
1 1/2 teaspoons ginger (can substitute for cardamom, cinnamon cloves, nutmeg) |
Directions:
1. Pre heat oven to 160 degrees celsius.
2. Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
3. Spread sugar mix over base of a lined cake tin.
4. Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
5. In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
6. Pour ontop of the plums and sugar mix.
7. Bake at 160 degrees celsius for 45 minutes.
8. When cool turn out of the cake tin.
9. Note: Served best warm, its fine to reheat in the microwave.
10. Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.
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