Preparation time: 20 mins
Cooking time: 2 hours
Ingredients needed to make Steamed Plum Sponge:
For the plums:
- 2 ½ oz caster sugar
- 2 lb 4 oz mixed plums, quartered and stoned
For the sponge:
- 6 oz self-raising flour
- 6 oz caster sugar
- 3 eggs
- 6 oz butter, softened
- 1 ½ fl oz plum liqueur
For the cinnamon custard:
- 5 fl oz milk
- 2 cinnamon sticks
- 5 fl oz double cream
- 1 ½ oz caster sugar
- 4 egg yolks
Cooking instructions for Steamed Plum Sponge:
- To prepare the plums, toss them into a pan and sprinkle the sugar into it.
- Cook them over moderate heat for 3-4 minutes or until the plums turn soft.
- Spoon ¾ of the plum mixture into a 2 pint pudding basin and set aside until they cool down; set rest of the plums aside until necessary.
- To bake the sponge, whisk the butter and sugar together until they blend together to form a light, fluffy mixture.
- Crack the eggs, one after another and beating them into the mixture after each addition, until all of them blend into the mixture thoroughly.
- Dust the flour into it in small batches and fold it into the mixture until fully incorporated.
- Stir in a splash of plum liqueur until mixed properly into the thick batter and spoon it into the pudding basin.
- Spread it out evenly using a rubber spatula and wrap the surface with a grease-proof paper.
- Tie it around the neck with a kitchen twine to secure and cover the entire bowl with another piece of aluminum foil.
- Invert a small plate onto a large pan, equipped with a lid, and place the pudding basin on top of that plate.
- Pour enough water into the pan so that 2/3 of it is filled and place the lid of the pan on top.
- Lower the heat and allow the pudding to steam for 1 ½ hours.
- Meanwhile, start preparing the custard by beating the sugar and egg yolks together into a pale yellow mixture and set aside.
- Heat a mixture of cream and milk in a separate pan and drop in the cinnamon sticks.
- Bring the mixture to a boil and reduce it to a simmer.
- Continue to cook for a minute and drizzle the whisked egg mixture into it gradually, while beating it into the mixture until fully incorporated.
- Continue to heat the custard, making a point to prevent it from boiling, until it turns thick enough to coat the back of a spoon.
- After the sponge is finished cooking, remove the pudding basin from the heat and peel off the parchment as well as foil from it.
- Invert it onto a plate and set aside until cool enough to handle.
- Place the pan with remaining plums back on the hob and reheat it until warmed through.
- Carve out thick slices and divide them among serving plates.
- Scatter the hot plums around the cake slices and drizzle the custard on top.
- Serve right away.
Image credit: Wikimedia Commons