Desserts & Baking

Moist steamed plum pudding with tart plum syrup

30 minutes
2 hours, plus poaching time
Wine/Spirit Pairing
Rietvallei Muscadel 2006

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  • ¾ cup melted butter
  • ½ cup warm milk
  • 2 free-range eggs, beaten
  • 120 g flour
  • 1 t bicarbonate of soda
  • 1 t salt
  • 1 t ground cinnamon
  • ½ t ground clove
  • 4 plums, poached and in syrup
  • Icing sugar, for dusting

In a mixing bowl, combine the butter, milk, and egg.
In another bowl, combine the flour, baking soda, salt, cinnamon and clove. Add the dry ingredients to the wet ingredients in three installments, stirring after each.
Slice the poached plums into small wedges and use to line the bases of six greased moulds. Spoon the sponge mixture on top of the plums until three quarters full. Place on a rack in a large pot of water (ensure the water does not come more than halfway up the sides of the moulds). Cover and steam for 2 hours, checking occasionally to ensure the water doesn’t boil out.
Allow to cool on a rack for 5 minutes before turning out. Dust with icing sugar and serve with the remaining plum poaching syrup.
Per serving: 1514.1 kJ, 5.1 g protein, 28.9 g fat, 22 g carbs

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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