Name: Plum & almond pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 8 ripe plums quartered and stoned; pinch cinnamon; zest 2 lemons; 4 tbsp brandy (optional); 100g soft butter; 100g light brown sugar; 2 eggs; 100g self-raising flour; 50g ground almonds; 3 tbsp flaked almond; clotted cream to serve

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Plum & almond pudding

Plum & almond pudding

Matt Tebbutt

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Serves 6

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.3 out of 5.20 ratingsRate

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British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding

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A star rating of 4.9 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

8 ripe plums

quartered and stoned
pinch cinnamon
zest 2 lemons
4 tbsp brandy

(optional)
100g soft butter
100g light brown sugar
2 eggs
100g self-raising flour
50g ground almonds
3 tbsp flaked almond
clotted cream

to serve

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Nutrition: per serving

kcal381
fat24g
saturates10g
carbs37g
sugars24g
fibre3g
protein7g
salt0.45g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
step 2

Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.
step 3

Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.

Recipe from Good Food magazine, September 2010

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A star rating of 4.3 out of 5.20 ratings

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