Plum And Apple Pudding

Ingredients:

900 gm ripe plums and cooking apples, mixed
100 gm light muscavado sugar

Topping

100 gm margarine
100 gm light muscavado sugar
1 large egg, beaten
225 gm whole wheat flour
1 tsp baking powder
pinch of salt
1 tsp ground ginger
1 tbsp milk

Preparation

• Preheat the oven to 190 (deg C)/375 (deg F)/gas 5. Peel, core and slice the apples, then cut the plums in half and remove the stones. Cut the plums into quarters if they are very firm. Mix the fruits and place in a suitable ovenproof dish – I use a 20-cm (8-in), round flan dish – then sprinkle the sugar on top.
• Cream the margarine and sugar for the topping until pale and creamy, then beat in the egg. Mix the flour, baking powder, salt and ginger, then fold into the egg mixture with the milk. Spoon the mixture as evenly as possible over the fruit. Bake in the preheated oven for about 30 to 35 minutes, until the pudding is set and shrinking slightly from the sides of the dish. Serve hot.