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+ servings

Plum almond pudding

Servings 5


  • 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


  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.