Ginger & plum pudding

The weather is so disgusting that I decided a spiced pudding was the way forward tonight. After foraging carefully in Tesco I decided that the most cost effective and delicious dessert would involve plums. I used a recipe from the BBC good food website and added an extra tablespoon of ginger for a bit more of a kick.

It’s as simple as greasing a tin and filling it with beautiful plum halves (stones removed) and sprinkling with brown sugar. The ginger batter is quite runny because it contains a lot of milk.


It takes about 45 -55 minutes to cook depending on whether you remember to keep your oven ticker on. Whoops. I don’t know how I’m still doing that? 

The pudding is pretty scrummy with a glug of double cream. The close texture of the pudding really goes with the sweet gooey plums. I recommend this recipe whole heartedly.


Bread & butter pudding 

This takes me back to staying at my nana’s house on a school night. Good old nana.


Butter up and cut up whatever bread is hiding in your cupboard and drown it in vanilla custard. Sprinkle with currants, glacĂ© cherries, cinnamon, nutmeg and brown sugar. Or whatever you have in, chocolate chips are a good shout too if you’re feeling it. Bake for 30 minutes on gas mark 4 until golden. Serve with a good dollop of pudding with lashings of double cream. 

Now that’s making memories or at least returning back to a favourite few. 

Vanilla custard :

  • 250 ml milk
  • 1 tsp vanilla essence
  • 50 ml double cream
  • 35g sugar
  • 2 egg yolks

Heat up the milk  and cream with the vanilla and add to the beaten egg yolks and sugar slowly. If you do it too quickly the eggs will scramble. Return the mixture to the pan and whisk constantly until slightly thickened. It’s so easy to curdle the custard, so heat slowly and never take your eyes off it.