St Nick’s Pudding
- 1¾-2 Hours Cooking
- Serves 4-6
This lovely light fruity plum pudding uses fresh plums, often available from greengrocers and supermarkets even during the winter, but tinned plums may be substituted.
180g Plums, stoned
120g Caster Sugar
60g Prunes, stoned and chopped
Finely grated rind and juice of 1 Orange
1 Teaspoon powdered cinnamon
2 Eggs, lightly beaten
2 Tablespoons Golden Syrup
90g Self-Raising Flour
6 Plums or Prunes, halved and stoned to decorate
Cream the butter and sugar together until light & fluffy, then add the grated orange rind. Add the eggs gradually to the butter mixture. Sift the flour, mix with the breadcrumbs and fold into the mixture. Stir in the fruit, orange juice and cinnamon. Coat the bottom of a greased 1.1litre pudding basin with the syrup, and arrange the halves of the plums or prunes on top in a circle. Carefully spoon the mixture into the basin. Cover securely and steam for 1¾ to 2 hours.
Serve with Custard or delicious with Cinnamon Ice Cream