Plum Mould

plum mould

Plum Mould

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Servings: 8
Calories: 300


  • 1 lb ripe plums
  • 8 floz water
  • 6 oz sugar
  • juice and rind of 2 lemons
  • 4 teaspoons powdered gelatine
  • 4 tablespoons plum brandy
  • generous pinch of ground cinnamon
  • 2 oz vanilla sugar
  • 4 oz almonds chopped
  • 1/4 pint double cream


  • Wash, halve and stone the plums and simmer them gently in the water for 20 minutes.
  • Puree the plums and return the puree to the pan. Stir in the sugar, lemon juice and rind.
  • Slowly warm the plum puree, stirring frequently and then stir in the plum brandy, cinnamon and vanilla sugar.
  • Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and add it to the plum puree.
  • Rinse a blancmange mould in cold water, stir the plum mixture well, pour it into the mould and leave to cool. Leave the pudding to stand in the refrigerator for about 4 hours until set.
  • To serve, turn out the plum mould and sprinkle with the chopped almonds. Whip the cream until stiff and pipe it in whirls around the mould.
Calories: 300 kcal
Carbohydrates: 41 g
Protein: 6 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 20 mg
Sodium: 12 mg
Potassium: 238 mg
Fiber: 3 g
Sugar: 35 g
Vitamin A: 419 IU
Vitamin C: 20 mg
Calcium: 60 mg
Iron: 1 mg
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