Ingredients
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450 g plums, fresh, quartered and pitted
4 tablespoons Amaretto
110 g plain flour
1 pinch salt
1 medium egg
300 ml milk, skimmed
1 teaspoon vanilla extract
1 teaspoon caster sugar
5 sprays calorie controlled cooking spray
2 teaspoons level icing sugar
Preparation
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Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
Preheat the oven to 200\u00b0C / 180\u00b0F / Gas Mark 6. Spray a 1.5 litre (2 3/4 pint) shallow ovenproof dish with low fat cooking spray.
Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.
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