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
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.
Ingredients
- 100 g ground almonds
- 100 g sugar
- 100 g melted butter
- 2 large eggs
- 6 fresh plums
Instructions
- 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
Notes
Almond flour isn’t just delicious, it’s also healthy, nutritious, and gluten-free.
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Emile Henry Classic Pie Dish
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The result is a feast for both the eyes and the palate.
09/11/2024 09:47 pm GMT