Late plums, such as the variety Marjorie’s Seedling, are still in season in September, and make excellent puddings. Plum sponge pudding is simple and delicious, and can be eaten hot or cold according to the weather. Here’s the recipe:
Plum sponge pudding
1 lb oz (approx 450 g) plums
4 oz (approx 100 g) sugar
4 oz (approx 100 g) butter
4 oz (approx 100 g) self-raising flour
Halve and stone the plums.
Grease a heatproof dish and put the plums in the bottom. The fruit should come no more than halfway up the sides of the dish, or the juices may boil over during cooking.
Cream the butter and sugar until light and fluffy.
Beat in the eggs.
Stir in the flour, and mix thoroughly until smooth. It should just drop off the spoon.
Spread the sponge mixture over the plums.
Bake in a hot oven at around 180 C for 25-30 minutes until the sponge is risen and golden brown. Some of the plum juice will probably bubble up through the sponge during cooking.
Serve hot or cold with cream, ice-cream, natural yoghurt or custard.
If there is any left over, it will keep in an airtight container for two or three days at room temperature.
I usually expect to get about 6 portions out of this recipe.