Friday, 19 October 2012

Pudding



The name says it all really; I invented a pudding. It’s delicious. Warm sponge, topped with spicy ginger plums and fluffy meringue. It’s a great way of using the disappointingly solid plums that the supermarkets are full of at the moment. I would suggest that you use the egg yolks left over from the meringue to make custard to go with it. 

It's a lot nicer than it looks in this terrible camera-phone picture.


Vauxhall Plum Pudding.
Ingredients:
Cake
1 egg
65g SR flour
65g caster sugar
65g butter, softened.

Plums:
5 plums, halved and stones removed
1 chunk of stem ginger in syrup
1tbsp syrup from the ginger jar

Meringue:
3 egg whites at room temperature
Lg pinch cream of tartar
175g caster sugar.

Method

Preheat the oven to gm4. Butter a 7” pie dish. Put all the sponge ingredients in a bowl and beat with an electric hand whisk until the batter is fluffy. Smooth in into the pie dish and bake for 20 minutes, then set aside and reduce the oven temperature to gm2.

While the cake is baking, prepare the plums and meringue. Slice 4 of the plums into 6ths and then chop the last into tiny pieces of plum confetti. Slice the ginger as thinly as possible and then cut the slices into tiny slivers (if you prefer, you can grate the ginger with a microplane grater) put the plums, ginger, syrup and 1 tbsp of water into a saucepan and cook over a medium heat until the large slices are just beginning to soften, but holding their shape. Set the pan aside to cool slightly.

To make the meringue make sure that the bowl you’re using is scrupulously clean, (wipe it around with a slice of lemon if you aren’t sure). Beat the egg whites with the cream of tartar until just at stiff peaks. Start to add the sugar a spoonful at a time until it’s all incorporated and you have a stiff, shiny meringue.

To assemble the pie, spread the plums over the sponge in the dish and then spoon or pipe the meringue over the top. Bake at gm2 for 25 minutes. Serve with cream or custard, or crème fraiche if you don’t have such a sweet tooth.

You’re welcome.