Heat oven to 180C/160C fan/gas 4.
Toss the plums, cinnamon, lemonzest
and brandy, if using, together in a bowl,
then leave to macerate while you make
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
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.