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 of the oven.
Plum and Almond Pudding
- 100 g ground almonds
- 100 g sugar
- 100 g melted butter
- 2 large eggs
- 6 fresh plums
- Pre-heat the oven to 180 °C
- 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)
- With gratitude to Justine Drake for sharing this very secret recipe
The beauty and performance of Emile Henry's iconic pie dish elevates pie baking from plain ordinary to ceramic art, as it insulates and evenly distributes heat during baking.
The result is a feast for both the eyes and the palate.