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This recipe is from Claire Wyllie’s 82-year-old mother, Colleen Kelly of Paekakariki, who still makes it for Claire as a special treat.
2˝ cups self-raising flour
2 heaped tablespoons sugar
125g butter
Pinch of salt
1 egg mixed with ˝ cup milk
1 large tin (850g) plums, drained and stoned
Syrup:
1˝ cups water
2 tablespoons sugar
2 tablespoons golden sugar
2 tablespoons (30g) butter
Preheat oven to 180°C. Grease a baking dish about 20cm x 30cm and at least 5cm deep.
Mix flour, sugar and salt in a bowl and rub in butter like you would for pastry or scones.
Mix in egg and milk to make a dough (add a little extra milk if necessary but take care not to make mixture too sticky).
Roll out dough on a floured bench to about 1cm thick or almost twice the size of the baking dish. Transfer to dish, place plums over base and fold dough over top to cover them.
Syrup: Bring ingredients to the boil together and pour over dough. Place pudding straight in the oven and bake 25-30 minutes until risen, well coloured and crusty on top. Serve with custard, ice cream or pouring cream.
Serves 6
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