Spiced plum puds

These sponge puddings, created by Kirstie Allsopp, are the epitome of comfort food - serve with lashings of hot custard or pour over some evaporated milk for extra indulgence. They're so easy and also only take 25 minutes to steam rather than a few hours with this quick oven method.

• Preparation: 15 mins
• Cooking: 25 mins
• Serves: 4

What you need:

• 3 ripe plums
• 2tbsp sugar
• 85g (3oz) butter
• 85g (3oz) Carnation Condensed Milk
• 1 egg
• 100g (3 1/2oz) self raising flour
• 1/2 tsp baking powder
• 1/2 tsp ginger
• Freshly grated nutmeg
• 1tsp vanilla extract

What you do:

1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
2. Halve the plums and remove the stones, then chop into quarters. Tip into a pan with 3tbsp water and 2tbsp sugar. Cover and simmer for about 10 minutes until soft.
3. Beat the remaining ingredients in bowl until smooth.
4. Butter 4 x 150ml (1/2pt) metal pudding basins (or ramekins or small robust coffee cups) and place into a roasting tin.
5. Spoon the plums into the pudding basins. Top with the sponge and level the tops.
6. Pour hot water into the roasting tin until about halfway up the sides of the puddings. Cover the whole tin with foil, carefully transfer to the oven (taking care to keep the tin level) and bake for 20-25 minutes until risen and turning golden at the edges.
7. Turn the puddings out and serve with freshly made custard.

Cook's tip:

Add any spices you like to the pudding - you could just add a good pinch or two of mixed spice or just the cinnamon. Try this recipe with cooked apples or pears when in season.

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