If green is the colour of spring for me red is the colour of autumn. Even though we're not quite there yet we are definitely on the cusp and everything seems to be bright cherry red.
The plums are amazing this year. I love to eat them just as they are but I was also inspired to bake these little plum and ginger puddings. I wish I'd photographed them before baking. I topped each one with a thick slice of orangy red plum and then trickled with maple syrup. The idea was that they would have a fudgy fruity topping but as the pudding batter rose up it gradually covered the fruit so instead when you break them open there's a fudgy fruity treat inside. Either way they are delicious and I will be making lots more.
For my plum and ginger puddings you will need:
- Three or four ripe plums
- Maple syrup
- 10oz (275gm) self raising flour
- 8oz (225gm) butter
- 8oz (225gm) caster sugar
- 2 tsp baking powder
- 4 eggs
- 2 tablespoons of milk
- A little vanilla paste or extract
- A piece of ginger root
- A muffin tray and unbleached baking parchment
- Preheat the oven to 160c/gas mark 3 and line the muffin tray with pieces of baking.
- Sieve all the dry ingredients into a large bowl.
- Grate the ginger into the bowl.
- Add the eggs, milk and vanilla and whisk well until you have a smooth batter.
- Spoon mixture into the tin.
- Slice the plum removing the stone. Place a generous slice on top of each muffin and drizzle with a little maple syrup.
- Bake for at least half an hour testing with a sewer to check that they are cooked properly.
The resulting pudding should be moist and delicious...lovely served with yoghurt or custard (or both!)