Plum and Almond Pudding

Name: Plum and Almond Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
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

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Recipe by Irmgard

I have tweaked this recipe from BBC Good Food slightly. The amount of plums listed in their version was not enough to cover the bottom of the baking dish!

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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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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