Individual plum sponge with stem ginger and orange custard
Ingredients (makes 8)
- 1kg plums, quartered and stones removed
- 60g caster sugar
Steamed plum sponge
- 175g caster sugar
- 175g unsalted butter, softened
- 3 free-range eggs
- 175g self-raising flour
- 40ml plum liqueur
- 4 free-range egg yolks
- 40g caster sugar
- 15ml whole milk
- 150ml double cream
- 20g stem ginger, finely chopped
- Finely grated zest of ½ Orange
- For the compote, place the plums and sugar into a pan over a medium heat. Cook for 3-4 minutes until the plums have softened.
- Grease the individual pudding basins with a little butter and spoon in equal amounts of the plum compote into each, reserving a little to finish the puddings.
- For the sponge, place the sugar and butter into a bowl and whisk until light and fluffy. Add the eggs one at a time, beating well to combine each egg before adding the next.
- Fold in the flour and the plum liqueur and mix to make a smooth, thick batter.
- Spoon the sponge mixture into the pudding basins over the plums.
- The sponges can be cooked by steaming or cooking in a bain marie for one hour but ensure that the basins are well covered with cling film to prevent moisture getting in and so that the mixture doesn’t come out. Alternatively they can be cooked in the microwave on full power uncovered for one minute.
- For the custard, place the egg yolks and sugar into a bowl and whisk until well-combined.
- Place the milk, cream, orange zest and stem ginger into a separate pan and bring to the boil. Once boiled, remove from the heat and leave to infuse for 5 minutes.
- Pour the hot infused cream mixture onto the egg mix and whisk together well.
- Return the custard to the pan and continue to heat slowly (do not boil), until the custard has thickened and coats the back of a spoon.
- To serve, place a suitable sized plate over the top of the pudding basin and turn over, tipping the pudding onto the plate. Spoon over some of the remaining plum compote and pour the custard alongside the pudding.