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Plum & Ginger Dessert

Equipment needed

  • Oven
  • bowl
  • wooden spoon
  • 18cn/7in shallow square non-stick cake tin
  • chopping board
  • sharp knife
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Plum & ginger dessert
(Serves 4)
Preparation time: 15-20 minutes
Cooking time: Approx. 25 minute


  • 55g (2oz) plain wholemeal flour
  • 25g (1oz) caster sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 egg
  • 125 ml (4floz) semi-skimmed milk
  • 1 ½ tsp sunflower oil
  • 3-4 ripe (330g/10 ½ oz unprepared weight) plums halved and stoned
  • Icing sugar for dusting


  1. Preheat oven to 220ºC/fan 200ºC/gas mark 7.
  2. Combine flour, caster sugar, ginger and cinnamon in a bowl and mix together. Make a well in centre of the flour mixture; break in the egg and add a little milk, beating thoroughly with a wooden spoon. Then gradually beat in the remaining milk drawing flour in from sides to make a smooth batter.
  3. Put oil in a shallow 18cm (7in) square non-stick cake tin; heat in oven for 2-3 minutes or until hot.
  4. Quickly and carefully place plum halves, cut-sides down, over base of tin (hot oil may spit slightly, so be careful), pour batter evenly over the fruit.
  5. Bake for about 25 minutes or until pudding is cooked, risen and nicely browned. Dust with sifted icing sugar, if desired.
  6. Cut into 4 pieces and serve.

Budget tips: Use seasonal fruit, apples, rhubarb, pears and blackberries.

Storage: Store in the fridge for 3 days.

Swaps and additions: Try other tinned fruit (canned in juice not syrup) such as apricots and peaches. Try mixed spice instead of ginger.

Serving suggestions: Make individual puddings by putting each half of the fruit in a Yorkshire pudding tray. Try serving with a tablespoon of low fat natural or Greek yogurt. Serve immediately or cold the next day.