Everyone always says they want to see in the New Year with lighter food, so I took that quite literally. These steamed puddings are really light and fluffy, but not much better for you I’m afraid, but you’ll forgive me because they’re delicious. I lightly stew the plums with a touch of spice, drawing out the flavours of winter, and then whip these into a delicate pudding. The colours of these are really interesting as well. They go a blue-y grey when cooked with a golden lid and specks of deep purple. Tell me that isn’t cool.
3 plums, halved and stones removed
2 tbsp sugar
2 star anise
70g golden caster sugar
100g self raising flour
¼ tsp baking powder
4 tbsp milk
Preheat oven to fan180/200c/6 and grease 6 small ramekins.
Put the plums, sugar, water and star anise in a small sauce pan and bring to boil. Turn the heat to a simmer and allow to stew for about 20 minutes. If it seems thick, add a little bit more water. Once broken down and mushy turn off the heat and remove the star anise.
Cream together the butter and sugar with a whisk until soft and fluffy. Whisk in the eggs then the flour and baking powder. Loosen with the milk. Pour in the stewed plums and beat up well so the mixture is a light purple and speckled with little lumps of plum flesh.
Spoon into the ramekins then cover each one with tin foil, wrapping it over the whole ramekin. Fill a deep baking tray half way full with boiling water (not higher than the ramekins) then place the ramekins inside. Bake for about 35 minutes, until golden on top, puffed up and springy. Turn out of the ramekins onto a small plate each to serve.