All Recipes

Black Doris Plum & Pistachio Sponge Pudding

Prep

0-15 mins

Total

55 MIN

Servings

6 Servings

Ingredients

50 g

Butter, melted

1 can

Wattie's® Black Doris Plums 850g (drained and reserving 4 Tbsp syrup)

2 Tbsp 

Sugar

- 

Finely grated zest of 1 lemon

1 Tbsp 

Lemon juice

1/2 tsp

Vanilla extract

1/2 tsp

Salt

_________ 

SPONGE TOPPING

125 g

Flour

2 tsp

Baking powder

1/4 tsp

Salt

175 g

Sugar

125 g

Butter, at room temperature

2 

Eggs, at room temperature

100 g

Natural yoghurt

2 Tbsp 

Chopped pistachios, plus extra to garnish

1 tsp

Lemon juice

Instructions

Step 1

Preheat oven to 160°C. Lightly grease a ceramic baking dish.

Step 2

Pour the butter into the prepared baking dish. Add the plums, sugar, lemon zest and juice, 2 tbsp of the reserved syrup from the can, vanilla extract and salt. Stir to combine.

Step 3

For the sponge topping, mix together the dry ingredients in a medium bowl.

Step 4

In a separate bowl, cream the sugar and butter with an electric beater for 2-3 minutes, until light and fluffy. Add eggs one at a time, beating well after each addition.

Step 5

Add the dry ingredients, yoghurt, pistachios and lemon juice. You should have a thick batter.

Dollop the batter evenly over the plums and smooth the top. Bake for 30-35 minutes, until well risen, browned and springy to the touch.

Step 6

While still hot, brush the top with the remaining 2 Tbsp Black doris plum syrup. Serve hot.

Recipe @thatgreenolive

You May Also Like