Heat the oven to 180C/350F/Gas 4.
To make the plum filling, place the chopped plums, ground cloves, caster sugar and red wine in a small pan and cook gently for 5 minutes until thickened and sticky.
To make the pastry, process all the pastry ingredients in a food processor and blend until it forms a dough.
Roll out the dough on a floured work surface until it is the thickness of a one pound coin.
Grease two dariole moulds with soya margarine and line the moulds with the pastry.
Fill the pastry mould with the plum filling and cook in the pre-heated oven for 10 minutes.
To make the vanilla and cinnamon syrup, place all the ingredients into a small pan and cook for five minutes or until the plum has softened.
To serve, turn the plum puddings onto a plate and spoon over the vanilla and cinnamon syrup.