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Plum and Almond Pudding

We give you today a divine ‘pudding’ (read: dessert) that features last-of-the-season plums, almonds, and a wonderful excuse to indulge in a dollop of clotted cream. GoodFood Magazine states that “British plums are one of the great late-summer treats,” and while we couldn’t put our hands on any of those, we think that this recipe provides the royal treatment for whatever plums you can find! You know how we feel about almonds and stone fruits (see here, and here), and this recipe is one more proof of the utter compatibility of said. And then, there’s the clotted cream alongside, pushing the whole just over the edge of decency . . . need we say more? It doesn’t get much better than this!

Plum and Almond Pudding

1 ¼ lbs. ripe plums, pitted and cut into fourths or eighths, depending on size
pinch cinnamon
zest 2 lemons
4 tbs. brandy
4 oz. soft butter (8 tbs.)
4 oz. light brown sugar (½ cup packed)
2 eggs
4 oz. self-rising flour (scant cup)
2 oz. ground almonds (scant ½ cup)
3 tbs. sliced almonds
clotted cream, to serve

Heat the oven to 350°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 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 sliced almonds. Bake for 35-40 minutes until browned and cooked through (test by inserting a skewer). Remove from the oven and serve warm with clotted cream.*

*We discovered that once the pudding sat for awhile, the cake absorbed the juices from the bottom of the dish and therefore became soggy – still tasting absolutely delicious but looking a bit off-putting – so plan accordingly to bake not too far ahead of serving time!

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