Plum And Almond Pudding Recipes

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 PUDDING

Steps:

• 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.
• 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.
• 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.

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.

PLUM & ALMOND PASTRY

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
• Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

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.