Plum, ginger and maple syrup pudding

1. In a bowl, beat softened butter, yogurt, vanilla sugar, finely grated ginger with a mixer until light.

2. Beat eggs with powdered sugar until fluffy. Gently fold into the butter mixture and add the sifted flour and baking powder.

3. Pour the maple syrup into four approx. 200 ml round heatproof molds. Remove pits from plums and chop coarsely. Divide into molds. Spread the dough on top.

4. Tighten the top with foil and wrap the molds in foil. Boil water in a large saucepan and place the molds in them so that they are almost completely covered with water. Cook at a constant boil for 25-30 minutes. To check, take out one mold, remove the foil and film and pierce the middle with a knife. It must be clean and dry.

5. Cool the puddings, 10-15 minutes, and serve with ice cream.