Brandied plum puddings

Doug Sherring

These are a simple way to use stewed fruit beyond breakfast time. Stirring them through cream and yoghurt makes for a mixture of a syllabub and an Eton mess. You could also add your favourite nuts and some dark chocolate, and meringue if you wanted. Make these in small individual glasses or tea cups and serve with a teaspoon.

Stewed plums

2 cups	Plums, cut and stones removed (Main)
1 cup	Brandy (Main)
2 Tbsp	Brown sugar

Puddings

300 ml	Cream
½ cup	Yoghurt
1 tsp	Vanilla extract
4	Lady finger biscuts
4 squares	Dark chocolate, sliced roughly into slivers

Directions

1. Place plums, brandy and sugar in a saucepan. Allow to nearly boil, before lowering to a very low heat and simmering for about 20-25 minutes. Set aside and cool, and keep in the fridge until you're ready to use it. It will last for a few days in the fridge.
2. To make the puddings, gently whip the cream and vanilla. Add the yoghurt and 1 cup of the stewed plums and gently fold together.
3. Layer the fruity cream mixture into small serving glasses, crumbling the ladyfinger in between layers. You could add more fresh fruit as a layer if you wished. Garnish with dark chocolate slivers.