Serve sweet treats by the tray­ful

Who says it has to be Christ­mas to en­joy a hearty help­ing of plum pud­ding?

The Western Star - - MEAL PLANNER - Recipe by Valli Lit­tle


serves / 6 prep / 30 min cook / 50 250g cream cheese, at room tem­per­a­ture

1 tsp vanilla ex­tract

1⁄4 cup (55g) caster sugar 4 eggs

175g softened un­salted but­ter 175g brown sugar

200g self-rais­ing flour, sifted 400g plums, seeds re­moved, sliced

Ic­ing sugar, to dust WHITE CHOCO­LATE CUS­TARD:

1 cup (250ml) milk 300ml thick­ened cream

4 egg yolks

2 tbsp corn­flour

1⁄2 cup (110g) caster sugar 100g white choco­late, finely chopped

1. Pre­heat the oven to 180C. Grease and line an 18cm x 28cm lam­ing­ton pan.

2. Add cream cheese, vanilla, caster sugar and 1 egg to the bowl of an elec­tric mixer and beat for 2–3 min­utes un­til smooth.

3. Place but­ter, brown sugar, flour and re­main­ing 3 eggs in a clean bowl and beat for 2–3 min­utes un­til creamy. Spread half the flour mix­ture in the tray fol­lowed by half the cream cheese mix­ture, swirling to gen­tly com­bine, then top with half the plums. Top with re­main­ing flour mix­ture, cream cheese mix­ture and plums. Bake for 45 min­utes or un­til golden.

4. For the cus­tard, heat the milk and cream in a saucepan over medium heat to just be­low boil­ing point. Whisk to­gether yolks, corn­flour and sugar un­til com­bined, then pour the hot cream mix­ture over the egg mix­ture. Trans­fer to a clean saucepan and cook, stir­ring, over low heat for 4–5 min­utes un­til cus­tard coats the back of a spoon. Re­move from heat, add the choco­late and stir un­til smooth.

5. Dust the plum tray bake with ic­ing sugar, then slice and serve with warm choco­late cus­tard.

Photo by Brett Stevens

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.