Upside-down plum pudding recipe by Miles Mossop and served with fresh cream and paired with Kika Miles Mossop Wine.
Ingredients
6 large, ripe plums, de-pipped and quartered
45 ml freshly squeezed orange juice
80 g demerara sugar (or any unrefined, treacle sugar)
2 large eggs
220 g castor sugar
150 g cake flour
10 ml baking powder
60 ml sour cream
125 g unsalted butter, melted
5 ml vanilla extract
icing sugar for dusting
fresh cream for serving
Recipe
Serves 6-8
Preheat the oven to 180°C.
Place the plums, orange juice and sugar in an ovenproof dish and mix together well.
Using an electric beater, beat together the eggs and castor sugar in a mixing bowl until pale and creamy. Sift the flour and baking powder over the mixture and beat lightly. Fold in the sour cream, melted butter and vanilla. Spoon the mixture over the plums and smooth the surface with a spatula.
Bake for 45-50 minutes. Using a spatula, gently loosen the sides of the pudding and allow to cool a little before tipping out onto a round platter. Dust with icing sugar. Serve warm with fresh cream.
Wine Pairing
Kika (Miles Mossop Wines botrytised dessert wine, 'well chilled')