Prep
20 mins, plus decoratingBake
45 minsServes
6Difficulty
Easy About
Quick and easy! This sumptuous dessert is perfect for all your dinner party guests on a Summer evening.
Preheat the oven to 180°C/360°F/Gas Mark 4 and grease an ovenproof dish.
To make the stewed fruit, melt the butter in a large frying pan and add the fruit. Cook for five minutes until caramelised. Pour the fruit into the prepared dish.
TOP TIP
Feeling adventurous? Why not try nectarines instead of plums to jazz up your pudding?
To make the sauce, add the Tate & Lyle Light Soft Brown Sugar to the cream in medium saucepan and stir over a medium heat until the sugar has dissolved. Pour over the cooked fruit.
For the sponge, whisk the eggs, Tate & Lyle Caster Sugar and vanilla extract with an electric whisk until fluffy. Fold in the two flours, then the water and butter. Pour overthe fruit and sauce.
Bake in the oven for 40 minutes until golden. Dust with icing sugar and serve.
Ingredients – 5 items
1
For the fruit and sauce
Butter
Plums
Ripe
Apple
Tate & Lyle Fairtrade Light Brown Soft Sugar
Double cream
For the sponge
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Large eggs
Vanilla extract
Plain flour
Sifted
Self raising flour
Sifted
Water
Boiling
Butter
Melted
Fairtrade Tate & Lyle Icing Sugar
To dust
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Find a variety of recipes via link in our bio.
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Find the recipe via link in our bio.
Happy Easter! 🥚🐰🌷
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120ml Semi-skimmed milk
100ml Freshly brewed coffee
15ml Tate & Lyle caramel coffee syrup
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Heat the milk and syrup in a small pan till frothy.
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