In the early years of my child-hood I grew up on a Farm in the South Island deep in the country-side we called the “Wop Wops”, because we were miles away from any civilization.
On the Farm we had an Orchard with several varieties of Fruit Trees. The Fruit was grown to eat fresh but there was always such an abundance that Mum was able to make Preserves and Jams, there was never any waste.
On occasions when we were travelling with Mum on one of those notorious, winding, and dusty roads we would spy a Plum Tree or any Fruit Tree laden with juicy Fruit hanging over the side of the road. The Car would come to a sudden halt, us Kids would jump out of the Car and race to see who could pick up the most. We’d put the Fruit into anything we could find such as our Jerseys, Hat, or even the Blanket from the back Seat.
Anyone watching would think there was going to be a huge prize for the most Fruit at the end of the gathering, but no.
These were the sort of games we played, making up our own fun. There was always lots of hilarity, laughter and dare I say it, tears.
Believe it or not, we didn’t have Plastic Bags in those days, maybe a Paper Bag. I know it sounds funny but it’s true and I’m not that old !!!
I have put together a Plum Pudding which I think is delicious, although I have made it with Canned Plums. You could instead use fresh Plums, but stew them first, then add the Plum Jam.
Topsy-Turvy Plum Pudding
- 150g Butter
- 1 cup Brown Sugar
- 3 Eggs
- 1 1/3 cups Healtheries Gluten Free Flour Mix
- 1 1/2 teaspoons Baking Powder
- 1 850g Tin Black Doris Plums, drained, halved and Stones removed
- 1 cup Plum Jam
- 3 tablespoons of Juice from the Tin of Plums
Pre-heat the Oven to 180ºC and line a 23cm Round Cake Tin with Baking Paper, making sure the Paper comes up high on the sides.
Drain the Tin of Plums and reserve the Juice.
Take 3 tablespoons of Plum Juice and place into a medium sized Pot.
Now add 1 cup of Plum Jam to the Juice and gently heat till warm, stirring to mix.
When warmed, gently pour into your lined Cake Tin and spread out evenly across the bottom.
Over the Jam and Juice place the Plums which you have already stoned and halved, placing them into a pretty pattern.
Cream the Butter and Sugar until nice and creamy.
Add the Eggs one at a time stirring well to combine evenly.
Sift the Flour and Baking Powder together.
Add the Flour mixture to the creamed Butter, Sugar and Eggs, mix well.
Pour over the Plums, Jam and Juice which you have placed on the bottom of the lined Tin.
Spread the batter mixture out evenly over the Fruit, I do this with a fork.
Bake for about 40 minutes or until golden brown and the centre springs back when gently pressed.
Leave to rest for about 5-10 minutes then carefully invert onto your Serving Dish.The Plums will be on the top and look like bright Red Rubies.
If you make this Pudding earlier that’s OK because you can slice then warm each serving.
Serve with Ice-Cream or Greek Yoghurt
Fresh Plums
If using fresh Plums use the same amount of weight as in the Tin.
Start to stew the Plums on a very low temperature and only use about 1-2 tablespoons of hot Water. Once the Plums start to brake down and create more liquid you can turn the temperature up.
Using only a small amount of Water to start stewing the Plums in will help to retain the Fruit flavour.
Remember to strain the Plums, retain the Juice, and discard the Stones.
