Plum Almond Pudding Recipes

CLASSIC PLUM AND ALMOND TART

Steps:

• Gather the ingredients.
• Lightly grease a 9-inch loose bottomed tart tin.
• Roll out the pastry to an even thickness and line the tart tin. Cut away any excess, crimp the edges for decoration if you wish, then pop the lined tin into the fridge while you make the filling.
• In a large baking bowl, cream together the butter and sugar until light and fluffy. To do this, you can use either a fork, whisk, or electric hand whisk.
• Beat the eggs in a separate bowl and add the vanilla extract.
• Then carefully, a little at a time, add the beaten egg to the creamed butter and sugar whisking continuously.
• Sift the flour into the ground almonds.
• Then, using a spatula or tablespoon, carefully fold the ground almonds and flour into the creamed mixture until thoroughly incorporated.
• Heat the oven to 350 F/175 C/Gas 4.
• Take the pastry case from the fridge and gently spoon the creamed almonds into the case and spread to fill-be careful not to be too heavy-handed and flatten out all the air from the mixture.
• Halve the plums, remove the stone, then cut each plum into thick slices (about 6 to 8 per plum).
• Slightly overlapping each slice, arrange in circles on top of the mixture, gently pushing each slice into the almond cream.
• Place the filled tart into the centre of the preheated oven. Bake for between 45 and 50 minutes until the pastry and filling is cooked and golden, and the plums softened and released their juices into the cake.
• Leave the tart to cool in the tin for 15 minutes, then carefully remove and put onto a plate or cake stand.
• Serve cold with a nice cup of tea or coffee, warm with, as mentioned before, a little custard or cream.

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

PLUM AND ALMOND PUDDING

Steps:

• Heat the oven to 350 degrees F.
• Toss the plums, cinnamon, lemon zest and brandy together in a bowl, then leave to macerate while you make the batter.
• Cream the butter and sugar with an electric mixer until pale and fluffy.
• Add the eggs one at a time, then tip in the flour and ground almonds.
• Mix until completely combined.
• Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle with the flaked almonds.
• Bake for 35 to 40 minutes 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 not, give the pudding a few more minutes.
• Remove from the oven and serve warm with whipped cream or vanilla ice cream.

PLUM & ALMOND CRUMBLE SLICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
• Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
• To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
• Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

BAKED PLUM PUDDING

Steps:

• Preheat oven to 400°F. Butter a 2-qt. baking dish, then dust with granulated sugar. Arrange plums in dish.
• Pulse eggs and remaining 3/4 cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.
• Bake pudding 15 minutes, then reduce oven temperature to 350°F and continue to bake until custard is golden and set, 20-25 minutes longer. Let cool slightly, then dust with powdered sugar.

CHILLED PLUM-OATMEAL PUDDING

Steps:

• Combine oats, 3/4 cup each almond milk and water, and salt in a saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.
• Toss plum, remaining 1 teaspoon maple syrup, and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices.

ALMOND PUDDING

Steps:

• In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
• Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
• Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.

PLUM PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
• Raise oven temperature to 450 degrees F (230 degrees C).
• In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.