This deliciously fruity and nutty plum almond pudding is easy to make and tastes divine - win-win!
Tip! Another time, make this recipe with halved and pitted South African peaches or nectarines.
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Plum almond pudding
'Up' your puddings game with this South African plum almond pudding with brandy cream...
Image credit: Beautiful Country Beautiful Fruit
Brought to you by Beautiful Country Beautiful Fruit
Ingredients
- 1 tsp butter
- 60 g caster sugar
- 1 cinnamon stick
- ½ tsp Chinese 5-spice powder
- 5 South African plums
- 2 large free-range eggs
- 80 g plain flour
- a pinch of salt
- 200 ml milk
- 200 ml single cream
- ½ tsp vanilla extract
- 2 tbsp brandy
- 20 g flaked almonds, plus a few extra
- icing sugar, for sprinkling
For the brandy cream
- 100 ml double cream
- 1 tbsp caster sugar
Instructions
1
Preheat the oven to 180°C/Gas Mark 4. Use the butter to grease a 1-litre (1¾pts) baking dish.
2
Heat 300ml (10fl oz) water in a saucepan with half the caster sugar, the cinnamon stick and 5-spice powder. When the sugar has dissolved, add the plums and simmer gently for 5 minutes.
3
Meanwhile, use a whisk to beat together the eggs, flour, salt, milk, single cream, vanilla extract and brandy. Add the remaining sugar. Allow a few minutes for the sugar to dissolve, then stir in the almonds.
4
Use a slotted spoon to transfer the plums from the cooking liquid to the baking dish. Pour in the batter and bake for 45-50 minutes until golden brown. Cool for a few minutes.
5
Meanwhile, whip the cream in a chilled bowl until it holds its shape, then whisk in the sugar, brandy and vanilla extract. Serve the plum pudding sprinkled with icing sugar and a few extra almonds, accompanied by the brandy cream.
Last updated one year ago
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