Blame the bake off!

I'm sure like most of our volunteers, while I have had a great summer holidays, I have missed club and the Marks and Spencer food deliveries. So imagine our joy as they started again when we returned, and the excitement of what we could make with all the lovely ingredients.

The end of summer and the return of club also coincides with the return of the Great British Bake Off. Now anyone who watches the show knows, you can't watch it without wanting to eat what they are making. So when it was pudding week, all I could think about is puddings and what could I do to get my hand on one. I'm not normally a pudding type of gal, more of a cheese board bird, but some of the puds looks so scrummy I couldn't resist.


After searching all my cookbooks (and I have a lot!), I stumbled across a steamed pudding recipe. I had to try it, with some apples from our garden, and I have to admit it was lovely. So when the M&S delivery arrived in club and I spotted some lovely looking plums, I knew they had to accompany me home! So when we got home, out came all the ingredients I needed for a plum sponge pudding.  My boys thought all their Christmases had come at once, pudding for dinner. Imagine their disappointed when that didn't happen.


For those who would like to try my newly discovered sponge pudding, here is the recipe. For those who have never tried a sponge pudding, you will never look back.



  • Plums

  • 60g butter

  • 60g caster sugar

  • 120g self-raising flour

  • 2 eggs, beaten

  • 4 tbsp milk


  1. Peel plums and stew with a bit of water in a pan. Once stewed, put to the side to cool.

  2. Grease a pint bowl with butter, then put a thick layer of the stewed plums at the bottom of the bowl.

  3. Beat the butter and sugar together to a cream consistency.

  4. Sift the flour in a separate bowl and beat the egg with the milk in a jug.

  5. Stir in the flour and milk mix, alternatively, into the butter/sugar mix.

  6. Beat well for a few minutes and then pour into the bowl.

  7. Cover with greaseproof paper and foil, and steam for an hour.

  8. Serve hot.


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