Walnut plum puddings

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 225g small dark skinned, red-fleshed plums, quartered

    125g butter, softened

    150g raw sugar

    1 tsp vanilla bean paste

    1 egg

    1 tsp vanilla bean paste

    1 egg

    80g finely chopped roasted walnuts

    110g self-raising flour

    140g vanilla yogurt

    35g roasted walnuts, extra

    Spiced plum syrup

    5 (375g) small dark skinned, red-fleshed plums

    80ml light agave syrup

    160ml water

    1 cinnamon stick

    1 vanilla bean, split lengthways


  • Preheat oven to 180°C.

    Grease a 6-hole texas (180ml) muffin pan; line bases with baking paper.

    Blend or process plums until smooth; you will need ¾ cup puree.

    Beat butter, sugar and vanilla paste in a small bowl with an electric mixer for 2 minutes or until well combined.

    Add egg; beat until just combined.

    Fold in walnuts and sifted flour, then plum puree.

    Spoon mixture into pan holes.

    Bake puddings for 20 minutes or until a skewer inserted into the centre comes out clean.

    Leave puddings in pan for 5 minutes before inverting onto a wire rack.

    Meanwhile, make spiced plum syrup: Cut 3 of the plums into wedges; reserve in a bowl.

    Coarsely chop remaining plums; place in a small saucepan with agave syrup, water, cinnamon and vanilla bean.

    Bring to the boil. Reduce heat to low; simmer, uncovered, for 8 mins or until plums are pulpy and sauce is thickened slightly.

    Stand for 15 mins; strain sauce over reserved plums.

    Serve puddings warm or at room temperature with plum syrup, yogurt and extra chopped walnuts.

    Tips: You can swap walnuts for hazelnuts and agave syrup for honey.