Photo of Plum Amaretto pudding by WW

Plum Amaretto pudding

Points® value
Total Time
1 hr 10 min
45 min
25 min
Soak fresh plums in Amaretto liqueur, Marsala or sherry, then bake them in a sweet batter for a sensational dessert.



450 g, (1lb) fresh, quartered and pitted

Cream liqueur

4 tablespoon(s), Amaretto, Marsala or sweet sherry

Plain White Flour

110 g, (4oz) plain


1 pinch

Egg, whole, raw

1 medium, raw

Skimmed Milk

300 ml, (1/2 pint)

Vanilla Extract

1 teaspoon(s), level

Caster Sugar

1 tablespoon(s)

Calorie controlled cooking spray

5 spray(s)

Icing Sugar

2 teaspoon(s), level


  1. Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.For a change, use pitted fresh cherries instead of plums.