Desserts & Baking

Plum custard puddings

20 minutes, plus resting time
25 minutes
Wine/Spirit Pairing
Graham Beck Bliss Demi-Sec Méthode Cap Classique Non-Vintage

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  • 2 free-range egg yolks
  • 4 free-range eggs
  • 110 g caster sugar
  • 150 g flour
  • 2 cups milk
  • Canola oil, for greasing
  • 8 ripe plums, halved and pitted
  • Light brown sugar, for sprinkling

Preheat the oven to 200°C.

Using an electric beater, whisk the egg yolks, eggs and caster sugar together until smooth.

Add the flour and milk, a little at a time, and continue to whisk until the mixture has incorporated.

Run through a fine sieve and set aside for 30 minutes.

Meanwhile, grease a large ovenproof bowl or 4 smaller bowls with canola oil and place on a tray in the oven for 10 minutes, or until hot.

Remove and arrange the plums in the bowl or bowls before adding the batter to just cover the fruit.

Sprinkle with brown sugar and bake for 20 to 25 minutes, or until golden and slightly wobbly.

Cook’s note: Serve warm, with fresh cream.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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