Plum puddings

1. Preheat the oven to 180°C, gas mark 4 and generously grease 6 dariole moulds with butter and line the bases with a circle of parchment paper.
Put the plums, half the sugar and 20g of the butter into a saucepan and set over a low-medium heat. Cook gently, stirring frequently, for about 15 minutes, until the sugar has dissolved and the plums are completely tender and syrupy. Remove from the heat.

2. Cream together the remaining butter and sugar for 5 minutes with an electric whisk or in a food mixer, until pale, light and fluffy. Slowly beat in one egg at a time until fully combined. Fold in the flour, baking powder, lemon zest and a pinch of sea salt.

3. Place a heaped tablespoon of the plum mixture in the base of each dariole mould, keeping any leftover to one side. Divide the batter between the dariole moulds, level the tops then place on a tray and loosely cover with parchment paper. Bake for 20-22 minutes until golden and a skewer comes out clean. Remove and leave to cool for no more than 10 minutes, otherwise the plum mixture will stick in the dariole moulds, then turn out onto plates. If any plum mixture sticks to the dariole mould, simply scrape it off and position it back on top of the pudding. Serve with a generous dollop of Jersey cream and any remaining plum mixture.