Plum and Almond Pudding

By Denise Phillips


If you are lucky enough to have a plum tree, and you have a great crop of fruit, this is the ideal recipe.

They come in many varieties - tart or very sweet; for cooking or for eating; and in a range of rich hues from light greens and yellows to dark reds and purples. Taste your plums first as they may not need that much sugar - adjust my quantities to suit your palate and your variety of plums.

This recipe uses up a good supply, freezes beautifully and you can double the quantity with success. If you are making individual puddings, I suggest you line the base with baking parchment paper circles and lightly grease with vegetable oil so that you can invert them.

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Preparation time: 20 minutes
Cooking time: 45 minutes for a large pudding / 25 minutes for individual ones
Serves: 6-8
Parev
Can be made in advance
Will freeze

Ingredients
12-15 plums, cut in half, stones removed and sliced
1-2 tbsp vegetable oil, to grease ramekins
2 tbsp dark brown sugar
1 tbsp ground cinnamon

For the almond mixture
150g margarine
150g caster sugar
150g ground almonds
6 eggs
3 tbsp plain flour

Topping
6 tbsp split almonds

Method
1) Preheat the oven to 375C/190F/Gas mark 5.
2) Grease a 34cm x 24cm (14 1/2 in x 9 1/2 in) and 4cm (2 in) deep pie or casserole dish with margarine or 6 individual ramekins.
3) Mixed the sliced plums with the brown sugar, and cinnamon and put into the dish.
4) Place all the almond mixture ingredients in a food mixer and whizz together until creamy. This will take about 3 minutes.
5) Spread over the plums and level with a spoon. Sprinkle with the split almonds.
6) Bake for 45 minutes or until golden brown.
7) Serve with ice cream, sorbet or custard flavoured with a dusting of cinnamon.