Boozy plum and chocolate fudgey pudding

Method

1. Halve and stone the plums. Place in a bowl with the brandy and icing sugar and leave to soak overnight.

2. Preheat the oven to 200C/gas 6. In a large saucepan, gently melt the butter. Meanwhile, in a milk pan, heat the milk to scalding point.

3. In a small mixing bowl, beat the eggs. Add them to the melted butter with the hot milk, coffee and golden syrup. Then add 225g of the sugar, plus the flour and cocoa and stir well.

4. Stir in the fruit and a little of the booze. Spoon the mixture into ramekins and sprinkle with the remaining sugar.

5. Bake the puddings for 22 minutes exactly - they should be springy on top, but will be gooey underneath. Remove from the oven and serve with whipped cream.

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Ingredients

200g Plums
200ml apricot brandy
50g icing sugar
350ml Milk
225g Butter
2 Eggs
30ml strong espresso coffee
30g golden syrup
350g soft dark brown sugar
175g self-raising flour, sifted
50g Cocoa powder
whipped cream, to serve

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