- 8 ripe plums, quartered and stoned
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- pinch cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- zest 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tbsp brandy (optional)
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 100g soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light brown sugar
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g self-raising flour
- 50g ground almonds
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
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.