OMG, I’ve been trying to publish this recipe for ages. It’s a delicious recipe, but for some reason I never felt the energy to write about it. Finally, here it is.
I don’t have energy for many things lately. I think this whole isolation and the state of the world is triggering my depression too much. All I want to do is sit on my bed and binge-watch every single series in the world.
And so that’s what I did, actually, on Thursday and Friday. I binge-watched Killing Eve and Fleabag. Loved Killing Eve (got as obsessed as Eve & Villanelle). I surprisingly loved Fleabag as well – I say surprisingly because I tried to watch it a few months ago and couldn’t pass episode 1. This time I loved it, though throughout season 1, I mostly cried (it triggered the problems I have with myself, I guess). Oh and damn, that priest was hot.
Anyway, back to the pudding. So, the idea came from something I was watching a couple of months ago. I just heard the name “plum pudding” and I thought of a way to make it. The bottom part is simple milk pudding. The top part is like a thick plum jelly. There is sugar in the top part of course, but I didn’t use too much sugar so that I wouldn’t suppress the sour taste of plums. This way, you have an interesting combination and balance of sweet milk pudding and slightly sour plums in each spoon. Enjoy!
(makes about 24 slices / portions, inside 20x30cm dish)
1 lt. milk
2.5 dl (or 1 cup) granulated white sugar
3 heaped tbsp corn starch*
3 heaped tbsp rice flour
1 kg plums
5 dl (or 2 cups) water**
2.5 dl (or 1 cup) sugar
3 tbsp corn starch
*This measurement makes for a soft pudding that you can see in the photos. You can add 3 more tbsp measurement to both starch and rice flour to make it very thick.
**Divide this into 2 parts: 1.5 + 1 dl or 1 1/2 and 1/2 cups
1. In a large pot, put all bottom layer ingredients and whisk.
2. Put the pot on medium heat and cook, constantly whisking / stirring until it gets thick.
3. Pour the pudding inside your dish and let it cool.
4. While the pudding is cooling, take the stones of the plums out and cut each in 2-4 pieces.
5. In a large pot, put 1.5 dl or 1 1/2 cups water and granulated white sugar amount for top layer and whisk.
6. Add plums to the water/sugar mix and put in medium heat, covering the pot. Cook until the plums are very soft.
7. Transfer cooked plums (don’t strain) inside a food processor and process until smooth.
8. Put the plum puree back in the pot. Add remaining water and corn starch. Cook on medium heat while continuously whisking / stirring until thick. IMPORTANT NOTE: I highly recommend you mix the remaining water and corn starch first, before adding to plum puree in the pot. I forgot to do that and I had to whisk like crazy to get rid of starch lumps – when you put starch directly into hot liquid/puree, it immediately creates lumps. So first whisk it separately with room temperature water and add that to the hot puree, this way you won’t have lumps.
9. Pour the thickened plum puree onto the milk pudding layer and let it cool fully to room temperature, then put in the fridge to get it cold. When you want to serve/eat, take out of the fridge and serve immediately, while still cold (it’s so much tastier this way). Enjoy!