Plum sponge pudding

    50 min

    This all-in-one sponge pudding made with canned plums makes a comforting storecupboard dessert for a cold, gloomy day.

    60 people made this

    Serves: 6 

    • 570g can red plums in syrup, drained, halved and stoned (about 250g stoned fruit)
    • 100g butter, softened
    • 75g caster sugar
    • 75g self-raising flour, sifted
    • 1 tsp baking powder, sifted with the flour
    • 75g ground almonds
    • 2 eggs, beaten
    • 1 tbsp semi-skimmed milk
    • 2 tbsp demerara sugar

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 190°C (gas 5). Put the plums in a lightly greased 1.3 litre ovenproof dish, about 6cm deep. Drizzle with 3 tbsp juice from the plums.
    2. Put all the remaining ingredients, except the demerara sugar, into a bowl and beat them well together for about 2 minutes until thoroughly blended.
    3. Spoon the sponge mixture over the plums and smooth the level with the back of the spoon. Sprinkle over the demerara sugar.
    4. Bake for 35–40 minutes, or until the sponge is well-risen and golden brown and will spring back when lightly pressed with your finger. Serve warm.


    Serve with the syrup from the plums, and with Custard sauce (recipe on this website).

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    Reviews in English (5)


    Have made this on several occasions over the years and it is delicious, very easy and the kids love it too. I use castor sugar and it makes no difference.  -  23 Aug 2010


    Wonderful, I made it for my sister and her partner it went down a dream. I will definitely do it again. I substituted the caster sugar with 15g Canderel. You can use pears or apples for a change.  -  03 May 2012


    also i only have fresh plums from my tree  -  17 Sep 2009