Victoria Plum Pudding
|Satsuma/Yellow victoria plums||2 Pound|
|Baking powder||1⁄2 Teaspoon|
|Ice cream||1 Quart|
|Water||1 Cup (16 tbs)|
Halve the plums and remove pips.
Rub the butter into the flour, add salt and baking powder.
Using a knife, mix well with as little cold water as possible to form a firm dough.
Grease a pint pudding basin with butter.
Roll out the pastry to a quarter-inch thickness.
Place dough in pudding basin, press lightly with fingertips to make it adhere to sides and to remove folds of pastry.
Trim off the edge and re-roll the scraps cut off into a round to fit the top of basin.
Pack the plums in the basin with sugar sprinkled over each layer of fruit and add 1 tblspn, water.
Damp underside of rim of pastry top and cover fruit.
Cover basin with foil and put into fast boiling water which reaches halfway up the basin.
Put lid on saucepan, boil pudding for 21/2 hours.
Invert onto a hot dish, taking great care, as the pastry tends to collapse with the weight of the cooked fruit.
Serve with ice cream.