Ingredients

• 1 plum
• stone removed
• chopped
• pinch ground cloves
• 25g/1oz caster sugar
• 50ml/2fl oz red wine
• 170g/6oz plain flour
• 100g/3½oz soya margarine
• plus extra for greasing
• 2 tbsp caster sugar
• 1 egg yolk
• 2 tbsp cold water
• 1 plum
• stoned and chopped
• 1 vanilla pod
• split and seeds scraped out
• pinch ground cinnamon
• 2 tbsp caster sugar
• 50ml/2fl oz red wine
• pinch ground ginger

Directions

• Heat the oven to 180C/350F/Gas 4.
• To make the plum filling
• place the chopped plums
• ground cloves
• caster sugar and red wine in a small pan and cook gently for 5 minutes until thickened and sticky.
• To make the pastry
• process all the pastry ingredients in a food processor and blend until it forms a dough.
• Roll out the dough on a floured work surface until it is the thickness of a one pound coin.
• Grease two dariole moulds with soya margarine and line the moulds with the pastry.
• Fill the pastry mould with the plum filling and cook in the pre-heated oven for 10 minutes.
• To make the vanilla and cinnamon syrup
• place all the ingredients into a small pan and cook for five minutes or until the plum has softened.
• To serve
• turn the plum puddings onto a plate and spoon over the vanilla and cinnamon syrup.