Ingredients

• 50g/2oz unsalted butter
• 100g/3½oz plain yoghurt
• 50g/2oz caster sugar
• 50g/2oz vanilla sugar
• 5cm/2in piece fresh root ginger
• finely grated
• 2 eggs
• 40g/1½oz corn flour
• 65g/2½oz plain flour
• 1 tsp baking powder
• 150ml/5fl oz maple syrup
• 8 ripe but firm Victoria plums
• stoned and cut into 1cm/½in pieces
• crème fraîche
• to serve

Directions

• In a bowl beat together the butter
• yoghurt
• both sugars and ginger until light and fluffy with a handmixer.
• Beat in the eggs one by one. Sift together the flours and baking powder and fold into the mixture.
• Take four large souffli or ramekin dishes
• about 200ml/7fl oz in capacity
• and divide the maple syrup between them. Top with the plums.
• Spoon the ginger mixture over the plums
• then cover the dishes with cling-film and place in a saucepan. Pour enough boiling water into the pan to come halfway up the sides of the dishes
• then cover the pan and simmer gently for 25-30 minutes until a knife inserted in the centre of the pudding comes out clean.
• Remove the puddings carefully and allow to cool slightly for about 10 minutes before turning them out on to serving plates. Serve with vanilla ice cream or crème fraîche.