Recipe of the Month

Sep 4, 2017 | Bits & Bobs

PLUM FUDGE PUDDINGS ……

This is a lovely simple and seasonal dessert recipe using plums (I use Victoria plums from tree in my garden)!

Ingredients

SERVES 4

  • 50g unsalted butter
  • 50g honey
  • 2 tablespoons double cream
  • 2 tablespoons soft brown sugar
  • 1 teaspoon ground mixed spice
  • 75g fresh white breadcrumbs (easily done in a food processor)
  • 2 ripe plums, halved, stoned and thinly sliced
  • Crème fraiche to serve

NEED 4  RAMEKINS, 150ml each

Method

  1. Put the butter, honey and cream into a saucepan and heat until melted.  Put the sugar, spice and breadcrumbs into a bowl and mix thoroughly.
  2. Divide half the buttery fudge mixture between the ramekin dishes and top with a layer of plum slices and half the breadcrumb mix.  Add the remaining plums and breadcrumbs then spoon over the remaining sauce.
  3. Set the ramekins on a baking tray and bake in a preheated oven at 200 degrees C (400 degrees F) Gas 6 for 20 minutes.
  4. Remove from the oven and leave to cool for 5 minutes then carefully unmould the puddings and serve with a spoonful of crème fraiche.  (Obviously you can leave the puddings in the ramekins to serve.)

 

THIS RECIPE COURTESY OF ‘HOME GROWN HARVEST’   –  RYLAND PETERS & SMALL

 

Judie Donovan