- 250g plums, stoned and roughly chopped
- 250g caster sugar
- 175g unsalted butter (or dairy free alternative), at room temperature, plus extra to grease
- 2 eggs
- 150g plain flour, sifted
- 1½ tsp baking powder
- The zest of 2 lemons
6 individual pudding moulds or dariole moulds or recyclable foil pudding dishes
1. Grease the 6 pudding moulds well with butter or dairy free alternative.
2. Place all of the plums, 25g of the butter and 100g of the caster sugar into a frying pan and cook gently, stirring frequently, for about 10 minutes, until the sugar has dissolved and the plums are tender. There should be a little syrup in the pan.
3. Cream together the remaining 150g of butter and 150g of sugar for 5 minutes with an electric whisk/mixer, until light and fluffy. Slowly beat in one egg at a time until fully combined. Fold in the flour, baking powder, lemon zest.
4. Place a heaped tablespoon of the plum mixture in the base of each pudding mould, keeping any leftover to one side.
5. Divide the batter between the 6 pudding moulds, level the tops then place on the perforated tray.
6. Cook for 17 min at 100° steam.
7. Remove from the steam cavity and leave to cool for a few minutes, otherwise the plum mixture may stick.
8. Tip each mould upside down onto a serving plate, add any remaining plum mixture.
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.