Fresh plum and ginger puddings

This simple twist on traditional plum pudding tastes fresher and is a lot lighter than the original, and can be made a day or two ahead.

Ingredients

8 tsp	Strawberry jam
3	Plums, Large black/red, stones removed, flesh cut into 2cm slices
2 cups	Flour, sifted
1 ½ cups	Brown sugar
1 tsp	Mixed spice
1 tsp	Ground ginger
2 tsp	Baking powder
¼ tsp	Salt
250 g	Unsalted butter
1 cup	Treacle
1 cup	Milk
3	Eggs
1	Custard, container pre made (or use whipped cream)

Directions

1. Preheat the oven to 175 degC.
2. Spray eight large ramekins or muffin tins with baking spray.
3. Add a heaped teaspoon of strawberry jam and a slice of plum to each.
4. Place the dry pudding ingredients into the bowl of an electric mixer.
5. Cut the butter into small cubes, then add to the dry ingredients.
6. Switch on the mixer and process until a crumble-like texture is reached.
7. Whisk the treacle, eggs and milk together, then add them to the mixing bowl and gently beat to form a thick batter.
8. Spoon in enough pudding mix to just about fill each ramekin, then bake for 40-45 minutes until firm to the touch.
9. Serve warm, turned out onto plates, with custard or whipped cream.