Went to my friend’s house for lunch and I told her I would bake a cake. At the last minute, I changed my mind as I don’t like wasting food. I got the ready-bought vanilla custard. My garden had a lot of cherry plums. I wanted my friends to try it and gave them some.

A few days ago, I came across a website that used ready-bought vanilla custard and caster sugar only to make crème brulee. The recipe required 500 ml of ready-bought vanilla custard, and I had 350 ml left. Then I searched my fridge, and I found 300 ml of sour cream, which will expire in 4 days’ time. I used all of it. I decided to turn it into pudding with cherry plums.

Google: “Cherry plums are small fruits, averaging 2 to 3 centimeters in diameter, and have an oval to round shape. The fruit’s skin is very thin, smooth, glossy, and taut, flushed with dark red, bright red, and golden hues, overlayed with a layer of light speckling. Cherry plums contain high acidity when harvested young, contributing to a tart but refreshing sour flavour with green apple and lemon-like, fruity nuances. If the plums are left to mature on the tree, the flesh will continue to develop natural sugars and astringency, creating a balanced, sweet-tart, tangy flavour with fruity, spice-filled nuances.”

“Cherry plums are a good source of potassium to balance fluid levels within the body and fiber to regulate the digestive tract. The fruits also contain some vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system, iron to develop the protein haemoglobin for oxygen transport through the bloodstream, and other amounts of calcium, phosphate, and B complex vitamins, which can affect metabolism and nervous system health.”

My pudding is delightfully soft, sweet, tart, refreshing, sour-flavoured, and delicious, although not looking beautiful. Two of my friends asked if they could have some. Each took one medium serving spoon home. Let’s get a hot water bath to cook!!!

Ingredients

12 cherry plums, deseed and cut into bite size
350 ml bought custard
300 g sour cream
2 eggs, lightly beaten
100 g castor sugar
35 g corn flour
6 cherry plums, garnish

Method

Grease the pudding bowl. Preheat oven to 180 degrees C. Put kettle on. Heat saucepan with custard and sour cream on medium heat until warm up. Then add in castor sugar cook until sugar dissolved. Removed from hob, still beating add beaten eggs and corn flour. Making sure no lumps.

Scatter half cherry plums on the greased bowl. Pour half custard mixture in, and scatter the remaining cherry plums. Now place a tea towel in a deep baking tray and the cherry plum custard bowl on top of tea towel. Put into the oven, pour the hot water into the baking tray halfway up to the bowl.

Bake it for 30 minutes, if brown too quickly and still liquid; cover with foil and continue to bake further 10-20 minutes until it’s not liquid but wobbly a bit slightly and cooked. Remove from oven and allow to cool. Place into the fridge to cool completely for about 4-6 hours or overnight.

Before serving, garnish with 3 cherry plums on each side. Serve with tea or coffee.

Note: Oven temperature may vary. You might need more or less. You can use full amount of ready- bought vanilla custard. You can use any fruits of your choice. You may omit sour cream and use mascarpone or double cream.

https://helenscchin.com/2024/12/10/cherry-plum-pudding/

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