Plum & almond pudding

Prep: 20 mins Cook: 40 mins

Easy

Serves 6
British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding

Nutrition and extra info

Nutrition: per serving

  • kcal381
  • fat24g
  • saturates10g
  • carbs37g
  • sugars24g
  • fibre3g
  • protein7g
  • salt0.45g
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Ingredients

  • 8 ripe plums, quartered and stoned
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • pinch cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • zest 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp brandy (optional)
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100g soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light brown sugar
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g self-raising flour
  • 50g ground almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 3 tbsp flaked almond
  • clotted cream, to serve

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (17)

patriciaf's picture

I made this pud last night and it went down a storm. Used bottled plums I had made earlier in the autumn and added some Amaretto and orange zest, I used more plums than stated. I also added 1tsp of almond essence to the sponge. Served with cream. A lovely tasty pudding and the sponge is very light. I will be making again.

fluffysammy's picture

just eatten this, and it was very nice, i used plums from my garden and added sugar to them before adding the sponge mix and like others i added almon extract to the sponge

lizleicester's picture
5

Delicious pudding. Just added 2 tablespoons of brandy and served it with sweet custard to counteract the sharpness of the plums. Lovely.

dizzycooking's picture
4

Great winter pudding

sweet_rosemary's picture
5

Cooked it 4 times, always delicious )

loisstella's picture
3

I like this, but the first time I mad eit, it was far too bitter.
I added 3 tablespoons of sugar and a bit more cinnamon to the plum mixture and that really softened this pudding.
Its a lovely combination with the almonds.
I'm fairly certain this will become a family favourite.

irmgard2's picture
5

Really good! I used more plums than what the recipe called for since I used Italian prune plums and they are small. A great dessert for anyone who loves plums!

mifmif5's picture
5

Made this today and was lovely. Only used 6 plums quartered as they were very large, and sponge mix took an extra 10 mins to cook through, but gorgeous result. Great recipe that I will make again.

kathrynhoughton's picture
5

Very easy to make. Used this for a dinner party so pre-prepared and put in the fridge. Lemon and brandy give a lovely aroma and zing to the dish. One person had thirds it was so good. served with Jersey double cream.

kplant1's picture
3

Tasted great but definitely needed more than 8 plums, although mine were quite small. Only added 2 tbsp of brandy to the plums and they were lovely, just not enough of them!

sarahevans1966's picture

I used extra plums as had loads, but left off the lemon zest and brandy. it still made a a scrummy pudding.

anniele's picture

Not enough plums and needs more sugar and less lemon! At least it gave my friend and I a laugh playing hunt the fruit! A disappointing recipe.

etcn12's picture

too much lemon zest and no sugar in the fruit?! what a bitter outcome! although the sponge was lovely, so just ate that instead!

janjam's picture
5

Lovely pudding but next time will try Amaretto instead of the brandy, felt it overpowered the plum and almond flavours.

izaseth's picture

I made this today and it was scrummy! I added a few drops of almond extract to the sponge mix and it was lovely. Hubby commented that the topping would be good on tinned cherry fruit pie filling too!

janebentley's picture

The recipe above says '8 ripe plums' - surely not just 8 of them?

roastpot80's picture

This recipe is really easy, very straight forward and very tasty.

I did tweak it a little bit to what i had to hand in my cupboards, I omiited the brandy, and i used a splash of lemon juice rather than zest. As the plums i used were from my own tree, i sprinkled a little bit of caster sugar over the plum mix before adding the batter.

I would use this recipe again.

The dish i used to make my plum pudding was 20cm square by about 3-4 cm high, the batter mix was plenty, as mentioned before as i used my own plums, because of there size, i just halved and used about 20.

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