Plum batter dessert

Plum batter dessert

Category: Dessert | Serves: 4

Prep time: 15 minutes | Cooking time: 25 minutes


55g (2oz) plain wholemeal flour

25g (1oz) caster sugar

1/2 teaspoon ground cinnamon

1 egg

125ml (4fl oz) semi-skimmed milk

1 1/2 teaspoon sunflower oil

3-4 ripe, sweet red dessert plums, such as Splendor (about 300g/ 10 1/2 oz total unprepared weight), halved and stoned

Icing sugar for dusting (optional)

  1. Preheat oven to 220ºC/fan 200ºC/gas mark 7. Combine flour, caster sugar and cinnamon in a bowl. Make a well in centre of flour mixture; break in egg and add a little milk, beating thoroughly with a wooden spoon. Gradually beat in remaining milk drawing flour in from sides to make a smooth batter.
  2. Put oil in a shallow 18cm (7in) square non-stick cake tin; heat in oven for 2-3 minutes or until hot. Quickly and carefully place plum halves, cut-sides down, over base of tin (hot oil may spit slightly, so be careful); pour batter evenly over fruit. Bake for about 25 minutes or until pudding is cooked, risen and nicely browned. Dust with sifted icing sugar, if desired. Cut into portions and serve.


  • Mixed spice or ginger can be substituted for the cinnamon. Try using 3-4 fresh apricots in place of the plums.

Cook's tips

  • This pudding is also tasty served cold (cool any leftovers, then refrigerate and enjoy the next day).

Nutritional information

Plum Batter Dessert