Plum, Rum & Raisin Sponge Pudding

This Plum, Rum & Raisin Sponge Pudding started with a big bag full of plums, and a desire for a hot, saucy, fruit-forward dessert that wasn’t so heavy as a buttery crumble or dense cobbler. Sponge puddings are the happy medium!

This dessert feels like a cosy evening inside, rugged up with a hot drink and a bowl of spongy, saucy pudding. Simultaneously, it reminisces on summer evenings outside, with a glass of wine and a bowl of trifle, custard and fruit. It really is a dessert for all seasons.

As with most fruit desserts, you can really use what’s in your fruit bowl – use tinned or frozen fruit in winter; any stone fruit or berry works well.

You can easily reheat this dessert the next day. I perhaps prefer it this way; after the sponge soaks up some of the plum juices. The result: a juicy, liquid-soaked section where the two layers meet, stained a gorgeous crimson hue.

This Plum, Rum & Raisin Sponge Pudding recipe was first published in the Taupo & Turangi Herald 02/2024. I contribute recipes on a regular basis to this local publication, which are later shared here on my website. Keep an eye out on each week’s publication for my newest recipes!

Keen on fruit desserts? Here are a couple more:

Pear Tarte Tatin with Star Anise & Cardamom

Gluten Free Black Doris Plum & Ginger Cake

Plum, Rum & Raisin Sponge Pudding

Recipe by Olivia Moore

Servings

6-8

servings

Total time

50

minutes

Ingredients

• 500g plums, pitted and sliced into 8 wedges each

• 50g sugar

• 50g raisins

• 50ml rum

• Sponge Topping

• 125g flour

• 2 tsp baking powder

• 1/4 tsp salt

• 175g sugar

• 125g butter, at room temperature

• 2 eggs, at room temperature

• 100g natural yoghurt

• 1 tsp apple cider vinegar

Directions

• Preheat oven to 160°C. Lightly grease a ceramic baking dish.
• Place the sliced plums in your prepared baking dish. Scatter over the sugar, raisins and half of the rum (reserve the rest). Stir well to combine.
• Mix together the dry ingredients in a medium bowl.
• In a separate bowl, cream the sugar and butter with an electric beater for 2-3 minutes, until light and fluffy. Add eggs one at a time, beating well after each addition.
• Add the dry ingredients, yoghurt and vinegar. Fold through just to combine. You should have a thick batter.
• Dollop the batter evenly over the plums and smooth the top. Bake for 30-35 minutes, until well risen, browned and springy to the touch.
• While still hot, brush the top with the remaining 25ml rum. Serve hot, with plenty of whipped cream to serve.