Plum and Cinnamon Pudding
Preparation Time: 20 minutes
Cooking Time: 45 minutes for a large pudding 25 minutes for individual ones
Serves: 6 - 8 people
Parev: Can be made in advance, will freeze
If you are lucky enough to have a plum tree, and you have a great crop of fruit, this is the ideal recipe! They come in many guises - tart or very sweet; for cooking or for eating; and in a range of rich hues from light greens and yellows to dark reds and purples. Taste your plums first as they may not need that much sugar ~ adjust my quantities to suit your palate and your variety of plums!
This recipe uses up a good supply, freezes beautifully and you can double the quantity with success. If you are making individual puddings, I suggest you line the base with baking parchment paper circles and lightly grease with vegetable oil so that you can invert them.
Ingredients
- 12 – 15 plums – cut in half, stone removed and sliced
- 1 - 2 tablespoons vegetable oil – to grease ramekins
- 2 tablespoons dark brown sugar
- 1 tablespoons ground cinnamon
For the almond mixture
- 150g Rakusen’s Tomor margarine
- 150g caster sugar
- 150g ground almonds
- 6 eggs
- 3 tablespoons plain flour
Method
- Pre-heat the oven to 375°C / 190°F / Gas mark 5.
- Grease a 34 cm x 24 cm (14 ½ inches x 9 ½ inches) and 4 cm (2 inches) deep pie or casserole dish with margarine or 6 individual ramekins.
- Mixed the sliced plums with the brown sugar, and cinnamon and put into the dish.
- Place all the almond mixture ingredients in a food mixer and whiz together until creamy. This will take about 3 minutes.
- Spread over the plums and level with a spoon.
- Bake for 45 minutes or until golden brown.
Garnish: Serve with ice cream, sorbet or custard flavoured with a dusting of cinnamon!
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