Description
A traditional British batter pudding, made sweet with sugar and plums. The plums caramelize as they bake, creating a dessert that’s perfect served warm with cream or custard.
Ingredients
4 large eggs
1/2 cup (125 ml) whole milk
1/2 cup (125 ml) double cream (or heavy cream)
1 tsp vanilla extract
1/2 cup (100 g) brown sugar, plus 2 tbsp (30 g) reserved
1 rounded tbsp (10 g) all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of ground cloves (optional)
1 tbsp unsalted butter, for greasing
12–14 ripe plums, stoned (pitted) and halved
Instructions
1. Preheat the Oven
- Set your oven to 350°F (180°C, Gas Mark 4).
2. Prepare the Egg Mixture
- In a large mixing bowl, beat the eggs until fully combined.
- Add the milk, cream, and vanilla extract, and whisk until blended.
3. Mix the Dry Ingredients
- Sift the flour, cinnamon, nutmeg, and ground cloves (if using) into the egg mixture.
- Add the sugar and whisk until the batter is smooth and slightly frothy.
4. Prepare the Baking Dish
- Grease the bottom of a medium-sized baking dish (about 9 inches in diameter) with the butter.
- Arrange the plum halves, cut side down, to completely cover the bottom of the dish.
5. Assemble the Pudding
- Sprinkle half of the reserved sugar over the plums.
- Pour the batter evenly over the plums.
- Sprinkle the remaining sugar on top of the batter for a caramelized finish.
6. Bake the Pudding
- Place the dish in the preheated oven and bake for about 30 minutes, or until the pudding is puffed and golden brown.
- Check for doneness by inserting a knife into the center; if the batter is still runny, turn off the oven and leave the pudding inside with the door closed for another 10–15 minutes.
7. Cool and Serve
- Allow the pudding to cool slightly. Note that it will sink a bit as it cools—this is normal.
- Serve warm with cream, custard, or ice cream.
Notes
Adjusting Sweetness: If your plums are particularly sweet, you can reduce the sugar slightly to balance the flavors.
Substitutions: For a lighter version, replace the cream with additional milk, though the pudding will lose some volume.
Clove Use: If using cloves, add sparingly, as too much can overpower the pudding.
Fruit Variations: This batter works beautifully with other fruits such as peaches, cherries, or mixed berries. Using cherries creates a dish reminiscent of a French clafoutis.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 28g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg