Plum & almond pudding
By Matt Tebbutt
British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding
-
Prep:20 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 381
-
fat 24g
-
saturates 10g
-
carbs 37g
-
sugars 24g
-
fibre 3g
-
protein 7g
-
salt 0.45g
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 almonds
- clotted cream, to serve
Method
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.
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.
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.
