Best Plum Almond Pudding Recipes

PLUM & ALMOND PUDDING

Plum & almond pudding image

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

Provided by Matt Tebbutt

Time 1h

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.45 milligram of sodium

PLUM AND ALMOND PUDDING

Plum and Almond Pudding image

I have tweaked this recipe from BBC Good Food slightly. The amount of plums listed in their version was not enough to cover the bottom of the baking dish!

Provided by Irmgard

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb plum, quartered and pitted
1 pinch ground cinnamon
2 lemons, zest removed
4 tablespoons brandy
100 g butter, softened
100 g light brown sugar
2 eggs
100 g self-raising flour
50 g almonds, ground
3 tablespoons almonds, flaked

Steps:

Heat the oven to 350 degrees F.
Toss the plums, cinnamon, lemon zest and brandy together in a bowl, then leave to macerate while you make the batter.
Cream the butter and sugar with an electric mixer until pale and fluffy.
Add the eggs one at a time, then tip in the flour and ground almonds.
Mix until completely combined.
Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle with the flaked almonds.
Bake for 35 to 40 minutes 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 not, give the pudding a few more minutes.
Remove from the oven and serve warm with whipped cream or vanilla ice cream.