WALNUT PLUM PUDDINGS

PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 6

Why it’s sustainable... This recipe uses unpeeled plums. The skin is where many of the colour agents and antioxidants are.

3 small dark-skinned, red-fleshed

plums (225g), quartered

125g butter, softened

2/3 cup (150g) raw sugar

1 teaspoon vanilla bean paste

1 egg

2/3 cup (80g) finely chopped

roasted walnuts

¾ cup (110g) self-raising flour ½ cup (140g) vanilla yoghurt

1/3 cup (35g) roasted walnuts, extra

SPICED PLUM SYRUP

5 small dark-skinned, red-fleshed

plums (375g)

1/3 cup (80ml) light agave syrup

2/3 cup (160ml) water

1 cinnamon stick

1 vanilla bean, split lengthways

1 Preheat oven to 180°C/160°C fan. Grease a 6-hole (¾-cup/180ml) texas muffin pan; line the bases with baking paper.

2 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.

3 Bake puddings for 20 minutes or until a skewer inserted into the centres comes out clean. Leave puddings in pan for 5 minutes before inverting onto a wire rack.

4 Meanwhile, make spiced plum syrup. 5 Serve puddings warm or at room temperature with plum syrup, yoghurt and extra chopped walnuts. SPICED PLUM SYRUP

Cut 3 of the plums into wedges; reserve in a medium bowl. Coarsely chop remaining plums; place in a small saucepan with agave syrup, the water, cinnamon and vanilla bean. Bring to the boil. Reduce heat to low; simmer, uncovered, for 8 minutes or until plums are pulpy and sauce is thickened slightly. Stand for 15 minutes; strain sauce over reserved plums.