Plum, pistachio & thyme friands

Plum, pistachio & thyme friands

Friands are traditionally made with ground almonds, but any other nut works well as a replacement, especially pistachios or walnuts.

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  • Makes12
  • CourseDessert
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins
  • PlusCooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 110g unsalted butter, melted, plus extra for greasing
  • 100g plain flour, plus extra for dusting
  • 4 sprig/s thyme
  • 150g pistachio kernels
  • ½ tsp baking powder
  • 200g icing sugar, sifted
  • 3 tbsp caster sugar
  • 5 British Blacktail Free Range Medium Egg whites
  • 2 Plums, cut into 1cm wedges


  1. Preheat the oven to 160ºC, gas mark 3. Grease a nonstick 12-hole muffin tin with melted butter, then dust with flour and tap out the excess.

  2. Pick 1 tsp leaves from 2-3 sprigs thyme. Place in a food processor with the pistachios and blitz until the nuts are finely ground. Add the melted butter, flour, baking powder, both sugars and egg whites and blitz for about 1 minute, until nice and creamy.

  3. Spoon the mixture into the prepared muffin tin, then sit the plum wedges over the top. Pick small sprigs of thyme from what’s left, and sprinkle over the top. Bake for 30-35 minutes, or until light golden and springy to the touch and a skewer when inserted into the center of a friand comes out clean.

  4. Remove from the oven and leave in the tin for 5 minutes before turning out onto a wire rack to cool.

Cook’s tip

Leftover egg yolks can be used to glaze pastry, make custard, ice cream, hollandaise or mayonnaise, and enrich scrambled eggs or a quiche filling. They freeze well – beat with a pinch of salt, then freeze in a small lidded container. Defrost in the fridge before using. 


Typical values per item when made using specific products in recipe


1,129kJ/ 270kcals



Saturated Fat












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