Plum and Almond Pudding

• plum↗1 lb

  quartered and pitted

• ground cinnamon↗1 pinch
• lemons↗2

  zest removed

• brandy↗4 tablespoons
• butter↗100 g

  softened

• light brown sugar↗100 g
• eggs↗2
• self-raising flour↗100 g
• almonds↗50 g

  ground

• almonds↗3 tablespoons

  flaked

Step-by-step instructions

1. 1

   Heat the oven to 350 degrees F.

2. 2

   Toss the plums, cinnamon, lemon zest and brandy together in a bowl, then leave to macerate while you make the batter.

3. 3

   Cream the butter and sugar with an electric mixer until pale and fluffy.

4. 4

   Add the eggs one at a time, then tip in the flour and ground almonds.

5. 5

   Mix until completely combined.

6. 6

   Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle with the flaked almonds.

7. 7

   Bake for 35 to 40 minutes until browned and cooked through.

8. 8

   Test if the pudding is ready by inserting a skewer.

9. 9

   If it comes out clean, the pudding is ready; if not, give the pudding a few more minutes.

10. 10

    Remove from the oven and serve warm with whipped cream or vanilla ice cream.