Annie Bell's plum and gin caramel pudding recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s plum and gin caramel pudding recipe By You Magazine - August 8, 2021 Pure summer comfort: a sponge pud laced with a gin caramel that marries with the plum juices to create a gorgeous rich crimson sauce. A jug of custard is the order of the day. Ellis Parrinder SERVES 6 150g self-raising flour 50g golden caster sugar, plus a little extra for sprinkling 80g unsalted butter, chilled and diced Finely grated zest of 1 lemon 1 medium egg 100ml whole milk 600g red or purple plums, stoned and quartered custard, to serve GIN CARAMEL 80g dark brown muscovado sugar 25g unsalted butter 2 tbsp gin Preheat the oven to 200C/180C fan/gas 6. For the sponge, place the flour, sugar, butter and lemon zest in a food processor and whiz to crumbs, then add the egg and the milk and whiz to a sticky cake mixture. Arrange the plums in the base of a shallow 1.5 litre ovenproof dish (such as a 30cm oval baking dish), and smooth the sponge mixture in a thin layer on top of the plums, which will show through. Place all the ingredients for the caramel in a small saucepan and bring to the boil, then trickle this over the pudding (it may not cover every scrap). Sprinkle over a little extra golden caster sugar and bake for 30-40 minutes until golden on the surface, with a rich plum sauce lapping at the sides. Allow to sit for 10-15 minutes before serving with custard. TIP A little liqueur or spirit in a pud has always been my favourite way of raising the game, but you can use a fruit juice instead if wished. Follow Annie on Instagram @anniebellcook. Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved