Black Doris Plum & Pistachio Sponge Pudding

Prep

0-15 mins

Total

55 MIN

Servings

6 Servings

Black Doris Plum & Pistachio Sponge Pudding


Ingredients

  • 50

    g

    Butter, melted

  • 1

    can

    Wattie's® Black Doris Plums 850g (drained and reserving 4 Tbsp syrup)

  • 2 Tbsp

    Sugar

  • -

    Finely grated zest of 1 lemon

  • 1 Tbsp

    Lemon juice

  • 1/2

    tsp

    Vanilla extract

  • 1/2

    tsp

    Salt

  • _________

    SPONGE TOPPING

  • 125

    g

    Flour

  • 2

    tsp

    Baking powder

  • 1/4

    tsp

    Salt

  • 175

    g

    Sugar

  • 125

    g

    Butter, at room temperature

  • 2

    Eggs, at room temperature

  • 100

    g

    Natural yoghurt

  • 2 Tbsp

    Chopped pistachios, plus extra to garnish

  • 1

    tsp

    Lemon juice


Instructions

  1. Step 1

    Preheat oven to 160°C. Lightly grease a ceramic baking dish.

  2. Step 2

    Pour the butter into the prepared baking dish. Add the plums, sugar, lemon zest and juice, 2 tbsp of the reserved syrup from the can, vanilla extract and salt. Stir to combine.

  3. Step 3

    For the sponge topping, mix together the dry ingredients in a medium bowl.

  4. Step 4

    In a separate bowl, cream the sugar and butter with an electric beater for 2-3 minutes, until light and fluffy. Add eggs one at a time, beating well after each addition.

  5. Step 5

    Add the dry ingredients, yoghurt, pistachios and lemon juice. You should have a thick batter.

    Dollop the batter evenly over the plums and smooth the top. Bake for 30-35 minutes, until well risen, browned and springy to the touch.

  6. Step 6

    While still hot, brush the top with the remaining 2 Tbsp Black doris plum syrup. Serve hot.

    Recipe @thatgreenolive