Plum & almond pudding

British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding

  • Prep:20 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 381
  • fat 24g
  • saturates 10g
  • carbs 37g
  • sugars 24g
  • fibre 3g
  • protein 7g
  • salt 0.45g


  • 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


  1. 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.

  2. 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.

  3. 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.

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