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Layered Plum and Crunchy Crumbly Pudding




Source of Recipe


Sainbury's


List of Ingredients




Sponge Base:
125g butter or soft margarine
125g self raising flour
125g caster sugar
2 medium size eggs
5ml spoon vanilla essence or extract

Filling:
6 large ripe plums, stoned and thickly sliced

Topping:
227g pack Rich 'n' Nutty crumble mix

Recipe



Preheat the oven to 180°C, 250°F, Gas Mark 4. Grease and base line a 20cm spring form clip tin.

Place all the ingredients for the sponge base in a mixing bowl. Beat or whisk for 1-2 minutes until creamy, pale and light in texture.

Transfer the sponge mixture to the prepared tin and smooth level.

Arrange the plum slices on the sponge, with the slices next to the tin skin side out.

Evenly sprinkle over the crumble mix and gently press down and smooth level.

Bake in the preheated oven for 1½ hours, an inserted skewer into the centre will come out clean.

Allow to cool slightly then carefully remove the tin and base.