Back to the plums … plum pudding but not as you know it

Traditionally plum pudding is what we call Christmas pudding – which has nothing to do with plums since the pudding doesn't contain any – originally “plums” was a term used to describe raisins.

There are recipes already on the blog for a Summer Pudding and an Autumn version too.

This is another great way of using your recent harvest of plums from your freezer and your jam reserves.

Plum Pudding

Equipment

1 litre (1¾ pint) basin

plain sided cutter slightly larger than the

base of the basin – measuring 6cms in diameter

cling film and a drop of vegetable oil to wipe

the basin

Ingredients

400g roasted plums from your

freezer stash - defrosted

(from “More plum stuff – the recipes)

1 x 370g jar of plum jam from reserves

Madeira cake

I use inexpensive supermarket own brand cake

weights vary – you'll need approximately 10 slices of cake

I'd err on the side of caution and use two cakes if they weigh

265g – the cake should be sliced lengthways into quarter

inch slices and neatened at the edges

Wipe the basin with a drop of vegetable oil on a sheet of kitchen roll, then line the basin with the cling film, ensuring that it overlaps the basin.

Cut out a circle of cake for the base and place it in the bottom of the basin. Line the rest of the basin with sliced Madeira cake, overlapping the cake which will give you a great looking pudding when turned out.

Add the plum jam to the roasted plums and then pour the mixture into the cake lined bowl. Top with slices of cake to cover completely. Fold the cling film over the pudding to seal.

Place a slightly smaller plate or saucer on top of the basin and weigh down with a jar. Fridge it for 12-24 hours.

To serve, remove the can and plate unwrap the cling film and cover the basin with a large plate or bowl. Invert the pudding and peel off the cling film.

What to serve with the pudding - remember the recipe for the plum ripple ice cream I mentioned in The latest experiment? - a marriage made in heaven!