Cinnamon and Orange Plum Pudding

Recipe By :Lesley Waters Perfect Dessert
Serving Size : 6

225 grams self-raising flour -- (8 oz)
225 grams vegetarian suet -- (8 oz)
1 tsp ground cinnamon -- heaped tsp
1 Pinch salt
Grated zest of 1 orange
Cold water -- to mix
Flour -- for dusting the work surface
Icing sugar and cinnamon -- for dusting
For the plum marmalade filling/plum compote
900 grams plums -- (2 pounds) halved and stoned
25 grams butter -- (l oz)
115 grams brown sugar -- (4 oz)
1 tsp ground cinnamon
Juice and rind of 1 orange

Pre-heat the oven to 200 C/400F/gas 6. In a large bowl, stir together the
flour, suet, cinnamon, salt and orange zest. Stir in enough water to form
a dough. On a lightly floured surface, roll out the dough into a rough
square about 30cm x 30cm (12in x 12in) Transfer the pastry onto non-sock
baking parchment To make the plum marmalade, put all (he ingredients for
the plum filling into a saucepan and bring to the boil, stirring gentry
Cover with a lid and simmer for five minutes, then remove the lid and
simmer for a further eight-ten minutes or until the plums are just soft.
Pile the plum compote onto half of the suet pastry, wet the pastry edges
and fold over to encase the compote. Carefully place on a baking sheet.
Bake in the oven for 25-30 minutes, until the pastry is crisp and brown.
To serve, using the non-stick baking parchment to help you, transfer the
pudding to a large serving dish. Dust with the icing sugar and cinnamon
and serve warm with custard, ice cream or thick cream.


Serves four-six

Description: "No hours of steaming required. Just fill, roll and bake for
a wonderful, wicked and warming winter pudding" Source: "fresh magazine"
S(mc formatted by): "chef Dave"

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Per Serving (excluding unknown items): 181 Calories; 4g Fat (19.8%
calories
from fat); 1g Protein; 38g Carbohydrate; 3g Dietary Fiber; 9mg
Cholesterol;
64mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 1/2 Fat; 1 Other
Carbohydrates.


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