Roast sirloin of beef & Port gravy
Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget
Plum & almond pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
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- 8 ripe plumsquartered 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 creamto serve
Nutrition: per serving
- kcal381
- fat24g
- saturates10g
- carbs37g
- sugars24g
- fibre3g
- protein7g
- salt0.45glow
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.