For the sponge

6oz(175g) soft butter
6oz (175g) soft brown sugar
3 eggs – beaten
2 tablespoons of dark rum
3oz (75g) self-raising flour
3oz (75g) ground almonds

12 ripe greengages (or if you can’t get hold of them, plums) – halved and stoned
2 tablespoons of demerara sugar
1 tablespoon of golden syrup

Method

1 ½  pint pudding basin – greased liberally with butter

Beat the butter and sugar together until pale and fluffy. Add the eggs gradually until all are beaten well in.

Add the brandy.

Now fold in the flour and almonds.

Put half the greengages at the bottom of your pudding basin and sprinkle over half of the demerara sugar and all of the golden syrup.

Now spoon half of the sponge mixture over the top. Place the rest of the greengages on top of this and the rest of the demerara sugar. Finish with the sponge mixture.

Cover with baking paper and foil and scrunch well to seal.

Place in a steamer and cook for 1 ½ hours.

When cooked, turn out onto a plate and serve with lots of warm vanilla custard.