Steamed pudding with prunes and pomegranate
Serves 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.For the sponge
100g/31/2oz unsalted butter, plus a little extra to grease the pudding moulds
100g/31/2oz caster sugar
2 eggs
100g/31/2oz self-raising flour
The zest of 2 lemons, finely grated
2 knobs of stem ginger, finely chopped
A little pinch of salt
3 tbsp Pedro Ximénez sherry or marsala wine
12 plump, soft prunes
2 tbsp caster sugar
1 pomegranate, seeds only
Pour the sherry into a small saucepan and gently warm through. Remove the stones from the prunes and chop roughly. Sprinkle over the sugar and pour over the warm alcohol. Set aside to macerate. Heat the oven to 180C/350F/Gas4 and butter four pudding basins.
Cream the butter and sugar until pale and smooth. Add the eggs one at a time, beating well. Sift the flour and fold in gently. Finally, add the lemon zest, ginger and salt.
Remove the pomegranate seeds from its skin, stir into the prunes and spoon the mixture into each pudding mould, dividing evenly between them.
Now pour the sponge mixture on top. Cover each pudding basin loosely with a little buttered foil and stand each pudding on a baking tray. Bake for 30 minutes until well risen and cooked through.
To test, insert a skewer through the centre; it should come out clean. Run a small knife around each pudding and turn out on to a warm plate. Serve with thick cream.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments