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Plum and Almond Pudding
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Plum and Almond Pudding
The sweet-sharp flavour of the plums in this dessert is delicious with thick double cream or Waitrose Plain Clotted Cream Ice Cream.
- Preparation time: 15 minutes
- Cooking time: 35 minutes to 40 minutes
-
Total time:
50 minutes
to 55 minutes
Serves: 6 - 8
Ingredients
- 150g caster sugar
- 150g butter
- 3 eggs, separated
- Finely grated rind of 1 orange
- 3 tbsp orange juice
- 150g ground almonds
- 25g plain flour
- 1 kg plums, halved and stones removed
- For the topping
- 1 tbsp flaked almonds
- 1 tbsp demerara sugar
- 1 tsp ground cinnamon
Method
- Preheat the oven to 180°C, gas mark 4. Butter a shallow ovenproof gratin dish, about 1.4 litre capacity.
- Beat together the sugar and butter until the mixture is light and fluffy: this will take 2 minutes in a food processor or 5 minutes by hand. Beat in the egg yolks, orange rind and juice. Stir in the ground almonds and flour.
- Whisk the egg whites until stiff, then fold a quarter into the pudding mixture to soften it. Lightly fold in the remaining whites, then turn into the prepared dish and smooth the top.
- Push the plums, cut sides up, lightly into the mixture. Mix together the topping ingredients and sprinkle over the top. Bake for 35-40 minutes, until the plums are tender and the pudding golden brown. Serve warm with ice cream or thick cream.
Cook's tips
Make and bake this pudding the day before, then reheat for 10 minutes before serving.
Comments
This recipe was first published in September 2000.
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