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    Plum and Almond Puddings with Bay-Scented Custard

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    Plum and Almond Puddings with Bay-Scented Custard

    We tend to think of bay leaves as seasoning for savoury food, but they lend an aromatic flavour to sweet dishes, too.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 4 ripe plums, halved, stones removed, and roughly chopped
    • 100g golden caster sugar, plus 1 tbsp extra
    • 1 Waitrose Cooks' Ingredients Cinnamon Stick
    • 100g unsalted butter, softened
    • 2 medium eggs, beaten
    • 75g self-raising flour
    • ½ tsp baking powder
    • 50g ground almonds
    • For the custard
    • 2 tbsp golden caster sugar
    • 284ml pot double cream
    • 3 Waitrose Cooks' Ingredients Wild Bay Leaves
    • 3 medium egg yolks
    • 1 tsp cornflour


    1. Preheat the oven to 190°C, gas mark 5. Butter 6 individual pudding basins (about 200ml each), and place a disc of baking parchment in the base of each.
    2. Place the chopped plums in a medium sized pan with 1 tablespoon of the sugar, the cinnamon stick and 2 tablespoons cold water. Cook gently until the plums begin to soften and the juice runs. Increase the heat and boil until jammy but so the plums still hold their shape. Remove the cinnamon and divide the plums between the pudding basins.
    3. Place the soft butter, eggs, the remaining sugar, flour, baking powder and ground almonds in a food processor and blend well. Alternatively, beat the ingredients together with a wooden spoon in a mixing bowl. Divide the mixture between the basins and place them on a baking sheet. Bake in the oven for 20 minutes or until well risen and golden brown.
    4. Meanwhile, place the cream and bay leaves in a pan and heat gently until almost boiling. In a bowl, whisk the egg yolks, sugar and cornflour until pale. Pour the hot cream onto the mixture, stirring as you do so. Return to the pan and heat gently, stirring, until the custard has thickened. Remove the bay leaves.
    5. To serve, run a knife round the edge of each pudding and turn out onto a serving plate with a little of the bay custard.

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