Puddings and cakes
- Serves: 6
- Preparation time: 25 minutes
- Cooking time: 40 minutes
- 50g unsalted butter
- 60g light brown sugar
- 200g self-raising flour
- 2 eggs - beaten
- 300ml milk – warmed
- 50g prunes – chopped
- 50g walnuts – chopped
- 10g baking powder
- Half a tsp bicarbonate of soda
- 1tsp vanilla extract
- Pre-heat the oven to 180°C/350°F/G4
- Grease and line a 23cm x 16cm baking tins.
- Sieve the flour, baking powder and bicarbonate of soda together.
- Beat the butter, vanilla and sugar together until pale and fluffy.
- Mix in the flour mixture a little at a time, alternating with the eggs.
- Add the warmed milk to make a smooth batter.
- Stir in the prunes and nuts.
- Spread the mixture in the prepared tin and bake for 30-40 minutes until firm.
- The mixture will start to ‘work’ as soon as the milk is added, so it is important to get the pudding in the oven as soon as possible.
- The pudding keeps in the fridge for up to 3 days and re-heats well either in the oven or microwave.
- Serve warm with custard, cream, crème fraiche or clotted cream.