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Plum & almond pudding

Plum & almond pudding

A star rating of 4.2 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
low insalt0.45g


  • 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 almond
  • clotted cream , to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2010

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A star rating of 4.2 out of 5.18 ratings

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