Ingredients

	450 g Plums (without stone), (1lb) fresh, quartered and pitted
	4 tablespoons Cream Liqueurs, Amaretto, Marsala or sweet sherry
	110 g Flour, Wheat, White, Plain, (4oz) plain
	1 pinch Salt
	1 medium Egg, Whole
	300 ml Milk, Skimmed, (1/2 pint)
	1 teaspoons (level) Vanilla Extract
	1 tablespoons Sugar, Caster
	5 spray(s) Cooking Spray, Calorie Controlled
	2 teaspoons (level) Sugar, Icing

Instructions

• Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
  
  
• Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
  
  
• Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint) shallow ovenproof dish with low fat cooking spray.
  
  
• Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
  
  
• Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.
  
  For a change, use pitted fresh cherries instead of plums.