- wooden spoon
- 18cn/7in shallow square non-stick cake tin
- chopping board
- sharp knife
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
- Preheat oven to 220ºC/fan 200ºC/gas mark 7.
- 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.
- Put oil in a shallow 18cm (7in) square non-stick cake tin; heat in oven for 2-3 minutes or until hot.
- 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.
- Bake for about 25 minutes or until pudding is cooked, risen and nicely browned. Dust with sifted icing sugar, if desired.
- 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.