Plum and Almond Pudding
Ready In: 1 hr
Serves: 6
Ingredients
- 1 lb plum, quartered and pitted
- 1 pinch ground cinnamon
- 2 lemons, zest removed
- 4 tablespoons brandy
- 100 g butter, softened
- 100 g light brown sugar
- 2 eggs
- 100 g self-raising flour
- 50 g almonds, ground
- 3 tablespoons almonds, flaked
Directions
- Heat the oven to 350 degrees F.
- Toss the plums, cinnamon, lemon zest and brandy together in a bowl, then leave to macerate while you make the batter.
- Cream the butter and sugar with an electric mixer 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 with the flaked almonds.
- Bake for 35 to 40 minutes 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 not, give the pudding a few more minutes.
- Remove from the oven and serve warm with whipped cream or vanilla ice cream.
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