Ingredients

• 1kg/2lb 4oz mixed plums (Victoria plums
• yellow plums and greengages)
• quartered
• stones removed
• 60g/2½oz caster sugar
• 175g/6oz caster sugar
• 175g/6oz butter
• softened
• 3 free-range eggs
• 175g/6oz self-raising flour
• 40ml/1½fl oz plum liqueur
• 4 free-range egg yolks
• 40g/1½oz caster sugar
• 150ml/5fl oz milk
• 150ml/5fl oz double cream
• 2 cinnamon sticks

Directions

• For the plums
• place the plums and sugar into a pan over a medium heat. Cook for 3-4 minutes
• until the plums have softened.
• Place three quarters of the plum mixture into a 1.2 litre/2 pint pudding basin and allow to cool. Reserve the remaining plum mixture in the pan.
• For the sponge
• place the sugar and butter into a bowl and whisk until light and fluffy.
• Add the eggs one at a time
• beating well to combine each egg before adding the next.
• Fold in the flour and the plum liqueur and mix to a smooth thick batter.
• Spoon the sponge mixture into the pudding basin over the plums.
• Cover the bowl with greaseproof paper and secure around the edge with kitchen string. Cover with a sheet of kitchen foil and roll up around the edges to completely cover the paper.
• Place a heatproof saucer or small plate upside down in the bottom of a large pan with a lid.
• Place the pudding basin onto the saucer
• then pour water into the pan to come two-thirds of the way up the side of the bowl.
• Cover with the lid and bring to the boil. Reduce the heat and steam for 1½ hours. Remove the basin from the pan.
• For the custard
• place the egg yolks and sugar into a bowl and whisk until well combined.
• Place the milk
• cream and cinnamon sticks into a separate pan and bring to the boil. Reduce the heat and simmer for one minute.
• Pour the egg and milk mixture onto the egg mixture and whisk together well.
• Return the custard to the pan and continue to heat slowly (do not boil)
• until the custard has thickened and coats the back of the spoon.
• To serve
• reheat the reserved plums in their pan until hot.
• Remove the foil and baking parchment from the pudding. Place a large plate over the top of the pudding basin and turn over
• tipping the pudding onto the plate. Cut out slices of the pudding and place on each plate. Spoon the hot plums alongside and pour the custard over the pudding.