Plum & almond pudding

Plum & almond pudding

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(15 ratings)

Prep: 20 mins Cook: 40 mins


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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  • 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…

  • 4 tbsp brandy (optional)



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

  • 100g soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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


  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, questions and tips

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24th Nov, 2013
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.
2nd Sep, 2013
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
12th May, 2013
Delicious pudding. Just added 2 tablespoons of brandy and served it with sweet custard to counteract the sharpness of the plums. Lovely.
3rd Feb, 2012
Great winter pudding
9th Aug, 2011
Cooked it 4 times, always delicious )
6th Feb, 2011
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.
14th Dec, 2010
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!
10th Oct, 2010
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.
18th Sep, 2010
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.
17th Sep, 2010
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!


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