This plum pudding is easy to make and even quicker to eat. Slightly sweet, a little tart, and altogether very moreish, the mix of the nutty almond flour and the sour plums is a perfect match. Heavenly even, if you add a dollop or two of double thick cream. But the hardest part – and absolutely essential if you want to enjoy this pudding at the right texture – is to let it cool for a bit to gather some firmness after coming out the oven.
Plum And Almond Pudding
Course: Food, Sweets and DessertsDifficulty: EasyServings
2
servingsTotal time
1
hourIngredients
100 g ground almonds
100 g sugar
100 g melted butter
2 large eggs
6 fresh plums
Method
- Pre-heat the oven to 180 Celsius
- Grease a 23cm baking dish
- Combine almonds, sugar, melted butter and eggs and mix well to form a smooth batter
- Halve fruit, remove stones and slice thickly
- Arrange fruit on the base of the baking dish and pour over the batter
- Bake for 40-50 minutes, until a skewer inserted comes out clean
- Serve with lashings of custard, cream or ice cream (or just eat it straight from the dish, like we did)
Notes
- Absolutely scrumptious, if you can bear to let it cool for a bit to gather some firmness after coming out the oven.
- Almond flour isn’t just delicious, it’s also healthy, nutritious, and gluten-free.
- With gratitude to Justine Drake for this very secret recipe.
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OUR PICK 
Emile Henry Modern Classics Pie Dish 9", 9 inches, Blue
The beauty and performance of Emile Henry's iconic pie dish elevates pie baking from ordinary to art as it insulates and evenly distributes heat during baking. The result - a feast for both the eyes and the palate.
