Plum & Almond Pudding
This delightful plum and almond pudding is the perfect blend of sweet and tart flavors, with a hint of warmth from cinnamon and citrusy zing from lemon zest. The tender, juicy plums are soaked in brandy for added richness, while the buttery almond cake batter bakes to golden perfection enveloping the fruit. Topped with a generous sprinkling of flaked almonds for crunch, this dessert is a comforting treat best served warm with a dollop of indulgent clotted cream.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 381 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.45 milligram of sodium
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