Plum and pistachio pudding with coconut and lime cream
Serves: 6
Prep time: 25 minsTotal time: 
Recipe by Roopa Gulati, food writer, author and restaurant reviewer. / Photography by Dan Jones
Plum and pistachio pudding with coconut and lime cream
Serves: 6
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
733Kcal
Fat
59gr
Saturates
36gr
Carbs
35gr
Sugars
30gr
Fibre
3gr
Protein
11gr
Salt
0.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 tbsp brandy
- 100g caster sugar
- 6-8 plums (about 700g), halved and stones removed
- 25g unsalted butter, plus a little extra for greasing
- 25g self-raising flour
- 1 tsp ground cardamom – the seeds of 15 cardamom pods ground in a spice grinder or using a pestle and mortar (see Kitchen Secret)
- 75g pistachio kernels
- 2 medium eggs, plus 2 medium egg yolks
- 1 x 300ml pot whipping cream
- 2 tsp rosewater (we used Nielsen- Massey)
- icing sugar, to dust
For the coconut and lime cream
- 40g desiccated coconut
- 1 x 250g pot mascarpone cheese
- finely grated zest of 2 limes and the juice of 1 lime
- 2 tbsp icing sugar
- 150ml coconut cream
Step by step
Get ahead
Make the batter up to a day ahead, cover and keep in the fridge until needed. You can toast the desiccated coconut and make the coconut and lime cream at the same time; store the coconut in a lidded airtight container and cover and chill the cream.
- Sprinkle the brandy and 2 tablespoons of the caster sugar over the plum halves; set aside for 30 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
- For the batter, melt the butter and leave to cool slightly. Blitz the flour, ground cardamom and pistachios in a food processor until the nuts are very finely chopped. Tip into a mixing bowl with the rest of the sugar. Lightly whisk the 2 eggs and 2 yolks with the whipping cream and rosewater; add the cooled melted butter. Gradually pour the beaten egg mixture into the dry ingredients, whisking to break up any lumps.
-
Grease a 1.5-2 litre capacity shallow baking dish. Put the plums (cut-side down) with any juices into the dish. Pour the batter over the plums and bake for about 30 minutes, until the batter has just set but is still slightly wobbly in the middle.TipPop empty cardamom pods in a jar and fill with caster sugar. After a few days, the sugar takes on a sweetly spiced flavour – add to warm frothed milk for a comforting drink.
- Meanwhile, for the coconut and lime cream, spread the desiccated coconut in an even layer on a baking tray and bake at the same temperature as the pudding for 6-8 minutes until browned. Leave to cool slightly.
- Mix the mascarpone with the lime zest, juice, icing sugar, coconut cream and cooled coconut.
- Leave the cooked pudding to stand for 10-15 minutes. To serve, dust with icing sugar and serve with the coconut and lime cream.
