I had another ‘oh no we have 78 plums that need to be eaten by today there’s no choice but to bake’ moment today, so ended up making a plum and almond pudding. It was a good decision. This pudding is less sweet than something I would usually go for, in fact I was actually afraid I wouldn’t like it for this reason, but I shouldn’t have worried because it works so well. There’s a nutty, earthy flavour which combines amazingly with the sweet citrus of the soaked plums, and the two balance each other out like PB and J. Tea and books. Tissues and snotty noses. I’ll stop now.
- 9 small plums, halved or quartered and stoned
- pinch of cinnamon
- zest 1 lemon
- 4 tbsp. of M&S sparkling apple and passionfruit juice (or Brandy)
- 2 eggs
- 100g golden caster sugar
- 100g soft butter
- 100g wholemeal self raising flour
- 50g ground almonds, plus handful of flaked almonds for sprinkling on top
- Preheat the oven to 180C/160C fan/gas 4. Cut up the plums and remove the stones, put in a microwavable bowl, then add a pinch of cinnamon. Grate the zest of a lemon in and then pour in the sparkling juice. Place in the microwave for around 30 seconds, or as long as it takes for the juice to become warm (this will help the plums take on the flavour.) Leave to soak up the juice.
- Cream the butter and sugar together until light and fluffy using a whisk. Add the eggs one at a time, whisking in-between. Stir in the ground almonds and flour until combined.
- Drains the plums and then arrange in the bottom of a shallow baking dish. Spread the batter on top, and then sprinkle over a handful of flaked almonds. Bake for 35 minutes or until golden and firm on top. Serve warm with cream or custard (pick custard.)
Recipe adapted from BBC Good Food