How to make River Cottage's plum and orange sponge pudding
Stone fruit, zest and spice combine to make a warming and satisfying dessert for the cold nights ahead
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8 plums
2 pieces of stem ginger with syrup
1 pinch ground star anise
125g softened butter
125g caster sugar
2 eggs
125g self-raising flour
Zest and juice of 1 orange
100g blackberries, frozen and de-thawed is fine
A little extra flour and butter for lining the pudding basin
Grease and flour a medium sized pudding basin. Place the butter and caster sugar in a large mixing bowl and beat until light and fluffy, add the eggs and beat until combined, fold in the self-raising flour, ground star anise and orange zest.
Stone and quarter 4 plums and arrange in the bottom of the basin, chop the stem ginger and scatter over the plums with plenty of the stem ginger syrup. Pour over the cake mixture and gently flatten into the basin.
On the stove put a large saucepan with 2-3 inches of water and bring to the boil. Carefully lower the pudding bowl into the water ensuring the water doesn’t come over the edge of the basin and you don’t burn your fingers. Tightly wrap tin foil round the top of the sauce pan and continue to bubble gently, trapping the steam inside.
Check occasionally to make sure the pan isn’t boiling dry and cook for 1 hour and 10 minutes. Whilst cooking, stone the remaining plums and heat gently in a small pan with the orange juice and blackberries until just collapsing and blend to a puree.
Once cooked loosen the pudding around the edges and then turn out onto a plate. Dollop over the plum sauce over and serve with custard.
Recipe by Gelf Alderson, executive head chef of River Cottage (rivercottage.
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