moist fresh plum and ginger pudding

This simple festive twist on traditional plum pudding is a lot lighter and fresher tasting than the original, and can be made at least a day or two ahead if preferred.
Serve with premade custard mixed with a splash of Brandy if you like, however this addition if completely optional.



8 tsp strawberry jam ( heaped )

3 large black or red plums, stone removed

1 container premade custard – we like Meadow Fresh


Pudding mix

2 cups sifted plain flour

1.5 cups soft brown sugar

1 tsp mixed spice

1 tsp ground ginger

2 tsp baking powder

¼  tsp salt

1 cup unsalted butter at room temp

1 cup treacle

3 eggs

1 cup milk


1. Preheat oven to 175C

2. Spray eight large ramekins or muffin tins with baking spray, add a heaped teaspoon of strawberry jam to each, then add a 2cm thick slice of plum

3. Place all dry ingredients into a mixer bowl, add the butter cut into small cubes and switch on until a crumble like texture is reached

4. Whisk all wet ingredients well together, then add to the mixing bowl and gently beat to a thick batter consistency.

5. Spoon enough pudding mix to just about fill each ramekin or muffin tin. Bake for 40-45 minutes until firm to the touch

6. Serve warm turned out onto plates with a little custard or whipped cream


Cooks Tip – These puddings will keep at least a week refrigerated. Warm in the oven to serve or a microwave. Don’t worry if you can’t find plums it works just as well with nectarines, peaches, fresh apricots