• 8 ripe plums , quartered and stoned
• pinch cinnamon
• zest 2 lemons
• 4 tbsp brandy (optional)
• 100g soft butter
• 100g light brown sugar
• 2 eggs
• 100g self-raising flour
• 50g ground almonds
• 3 tbsp flaked almonds
• clotted cream , to serve

Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.

Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.

Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.

by Pak101.com (few years ago!) / 978 views