One of the things I remember about Auntie Jean’s garden was the fruit trees. I think it was back then that I fully appreciated fruit came from trees and not from a packet. Trying to avoid the wasps while picking plums and apples was the aim of the game as far as I remember. Sadly Auntie Jean is no longer with us but her daughter has inherited her fruit trees and was kind enough to let me pick some plums and go back to the garden that I remember from so long ago.
This Plummer Pudding is an unctuous and simple dessert of summer pudding but made from plums.
Start by halving the plums to remove the stones. The plums I used were so ripe that the stones fell out with minimal persuasion. Put the halved plums into a saucepan with a little sugar and water. Cook over a medium heat until the plums have softened but there is still a little texture left. Taste and add a little sugar if you think it needs it. Remove from the heat and while the mixture cools construct the bread fortress.
Determination and confidence is key to removing the pudding from the bowl. Remove the weights and plate and put another (larger) plate on top of the bowl. In one fast and nail biting swoop turn the bowl upside down onto the plate. The Plummer pudding should plop right out but if it doesn’t a little encouragement from a carefully placed knife will do the trick. If the pudding is resolutely not playing then I would say serve it straight from the bowl.