Plum & almond pudding

• ripe plums↗8

  quartered and stoned

• pinch cinnamon↗
• zest 2 lemons
• brandy↗4 tbsp tbsp

  (optional)

• soft butter100g g
• light brown sugar↗100g g
• eggs↗2
• self-raising flour↗100g g
• ground almonds↗50g g
• flaked almond↗3 tbsp tbsp
• clotted cream↗

  to serve

Step-by-step instructions

1. 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. 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. 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.