A classic, warming pudding just right for Autumn evenings especially now that it's turning a little chillier. I used damsons from my trees in the garden and apples given to me by my neighbours but I'm sure other fruits would work well too.
Ingredients
2kg damsons or plums, pears and eating apples
a large knob of butter
100g brown sugar
1 vanilla pod
3 bay leaves
a pinch of ground ginger
a pinch of ground nutmeg
a pinch of ground cinnamon
1 x 300ml pot of double cream
1 tablespoon icing sugar
a shot of whisky
For the batter
200g butter, room temperature
200g golden caster sugar
4 large eggs
200g self-raising flour
Method
- Preheat the oven to 180C/350F/Gas Mark 4.
- Peel and core the apples, damsons/plums, apples and pears, then cut them into large pieces. Halve and stone the damsons, leaving the skin on.
- Put into a large saucepan with the butter, sugar, spices and bay leaves. Stir it all together and stew for 20 to 30 minutes covered. When the fruit is soft, take out the bay leaves and place to one side.
- For the batter, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well, then fold in the flour.
- Place half the fruit into the bottom of an ovenproof dish (without the juices) then top with the batter. Finally, spoon over the remaining fruit and bake for 40-45 minutes, or until golden brown and risen.
- Using a knife, slice open the vanilla pod and scrape the seeds into a bowl. Pour in the cream and whisk together with the icing sugar until it forms soft peaks. Stir in the whisky.
Serve warm with lots of the cream and a little of the fruit juices. Delicious! Clean plates are guaranteed! Enjoy!
