Ingredients with Measurements:
- 1 kg of plums, pitted and sliced
- 1 cup of sugar
- 1/4 cup of water
- 1 tablespoon of grated fresh ginger
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 12 slices of white bread, crusts removed
- Whipped cream or vanilla ice cream, for serving
Special Equipment Needed:
- 1.5-liter pudding basin or a deep bowl
- Plastic wrap
- A plate that fits snugly inside the pudding basin
Step-by-Step Instructions:
1. In a large saucepan, combine the plums, sugar, water, ginger, cinnamon, nutmeg, and cloves. Cook over medium heat, stirring occasionally, until the plums are soft and the mixture has thickened, about 20 minutes.
2. Remove the pan from the heat and let the plum mixture cool slightly.
3. Line the pudding basin with plastic wrap, leaving enough overhang to cover the top of the pudding.
4. Cut the bread slices into circles that fit snugly into the bottom and sides of the pudding basin.
5. Spoon the plum mixture into the bread-lined pudding basin, filling it to the top.
6. Cover the top of the pudding with more bread circles, pressing down gently to make sure they are in contact with the plum mixture.
7. Cover the top of the pudding with the overhanging plastic wrap.
8. Place the plate on top of the pudding and weigh it down with a heavy object, such as a can of beans.
9. Refrigerate the pudding for at least 6 hours or overnight.
10. To serve, remove the weight and plate from the pudding. Carefully invert the pudding onto a serving platter and remove the plastic wrap.
11. Serve the plum and ginger summer pudding with whipped cream or vanilla ice cream.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 6 hours or overnight
Temperature:
Cook over medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat: 2g
Carbohydrates: 85g
Protein: 4g
Fiber: 3g
Sugar: 70g
Sodium: 200mg
Substitutions for ingredients:
- You can use other stone fruits, such as peaches or nectarines, instead of plums.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
Variations:
- You can add other spices, such as cardamom or allspice, to the plum mixture.
- You can use brioche or challah bread instead of white bread.
- You can add a splash of brandy or port to the plum mixture for a boozy twist.
Tips and Tricks:
- Make sure the bread slices fit snugly into the pudding basin to prevent any gaps.
- Use a plate that fits snugly inside the pudding basin to weigh down the pudding and compress it.
- You can make the plum mixture ahead of time and store it in the fridge until you're ready to assemble the pudding.
Storage Instructions:
Store the plum and ginger summer pudding in the fridge, covered with plastic wrap, for up to 3 days.
Reheating Instructions:
This pudding is best served cold, but you can warm it up in the microwave or oven if you prefer.
Presentation Ideas:
Serve the plum and ginger summer pudding on a large platter, garnished with fresh mint leaves and a dusting of powdered sugar.
Garnishes:
Fresh mint leaves and powdered sugar.
Pairings:
This pudding pairs well with a glass of sweet dessert wine, such as Moscato or Sauternes.
Suggested Side Dishes:
This pudding is a dessert and doesn't require any side dishes.
Troubleshooting Advice:
- If the bread slices are too thick, they won't absorb the plum mixture properly. Make sure to use thin slices of bread.
- If the pudding doesn't come out of the basin easily, run a knife around the edges to loosen it.
Food Safety Advice:
- Make sure to wash the plums thoroughly before using them.
- Store the pudding in the fridge to prevent any bacterial growth.
Food History:
Summer pudding is a traditional British dessert that dates back to the 19th century. It was originally made with stale bread and a mixture of berries, but over time, other fruits, such as plums, have been used.
Flavor Profiles:
This pudding has a sweet and tangy flavor from the plums, with a hint of warmth from the ginger and spices.
Serving Suggestions:
Serve this pudding as a refreshing dessert on a hot summer day.
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Region: British