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Nutrition: per serving

  • kcal381
  • fat24g
  • saturates10g
  • carbs37g
  • sugars24g
  • fibre3g
  • protein7g
  • salt0.45g
    low

Method

  • 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.

Recipe from Good Food magazine, September 2010

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.3 out of 5.20 ratings

rosalin.mcdermott27047

Loved this recipe, so easy. My plums were super ripe and I had to add ten minutes to the cooking time. Perfect if you need to put something together quickly.

mark.j.fisher

This is a dessert not a dinner. This appeared in search results filtering to meal type: dinner.

annafarrell

I love this recipe and I often come back to this to make again! Delicious.

walki1

question

Made this yesterday, I added sugar to the plums as I thought it would be too tart without them. Put it in the oven, after 45 mins the sponge still wasn’t cooked so left it in for another 10 minutes then took it out to serve later. When I came to dish the pudding (microwaved portions to heat), the…

goodfoodteam avatar
goodfoodteam

Hi, two things spring to mind: one is that your oven is running a bit low (you can use an inexpensive oven thermometer to check) and the other is that the plums were quite hard. Is it possible that what looked like undercooked cake was where the brandy had mixed with the cake batter (this can look…

patriciaf

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.…

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