This old-fashioned pudding looks, tastes and smells amazing! If you have the opportunity, use British plums which are in season from august to early October. The whisky is a brilliant match for the plums and cinnamon.


  • Plum compote

  • 900g (2lb) plums, halved and stoned

  • 25g (1oz) butter

  • 115g (4oz) soft brown sugar

  • 1 teaspoon ground cinnamon

  • juice and rind 1 orange

  • 225g (8oz) self raising flour

  • 225g (8oz) vegetarian suet

  • 1 heaped teaspoon ground cinnamon

  • pinch salt

  • grated zest 1 orange

  • cold water to mix

  • icing sugar and cinnamon for dusting

  • For the custard

  • 300ml milk

  • 300ml single cream

  • zest of an orange

  • 85g caster sugar

  • 6 egg yolks

  • 2/3 tbsp Irish whisky


  • 1.

    Preheat the oven to Gas Mark 6/ 200C/ 400F.

  • 2.

    For the plum compote place the plums, butter, sugar, the juice and zest of the orange and the cinnamon in a saucepan and bring to the boil, stirring gently.

  • 3.

    Cover with a lid and simmer for 5 minutes, then remove the lid and simmer for a further 8-10 minutes or until the plums are just soft.

  • 4.

    While the compote is cooking, 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 rectangle approx. 30cm x 30cm. Transfer the pastry onto non-stick baking parchment. 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.

  • 5.

    Bake in the oven for 25-30 minutes, until the pastry is crisp and brown.

  • 6.

    For the Custard, heat the milk, cream and orange zest in a pan and bring it up to a slow boil. Meanwhile in a bowl beat the sugar and egg yolks together until pale. Pour the hot milk mixture into the eggs and combine well. Return the mixture to a clean pan and slowly bring up to a simmer (DO NOT BOIL AS IT WILL CURDLE), stirring constantly until it coats the spoon.

  • 7.

    Finally add the whisky to taste. 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 the whisky custard.  

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