Plum and Cinnamon Sponge Pudding
The scent of plums cooking is amazing! It reminds me of late summer, and this pudding also has a delicious hint of cinnamon in what must be one of the world's easiest bakes. I like it because you can use less than beautiful older plums, or even those ones you buy that turn out to be bullets, and it still works well. I'm sure you could make it with just ground almonds instead of the mix of almonds and flour, and it would be more squidgy (and if you tried it, you might need to add some milk to the basic mix), and it can be dairy free if you use a spread instead of butter. Please don't forget to serve it with lots of custard - this is an update on a rib-sticking British pud, not an elegant Continental confection!
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| Plum and Cinnamon Sponge Pudding |
Plum and Cinnamon Sponge Pudding
6
plums, stones removed
2
large fresh eggs
3oz/85g
self raising flour
1oz/25g
ground almonds
4oz/110g
caster sugar
4oz/110g
softened butter/buttery spread
1 level
tsp baking powder
1
tsp cinnamon
1oz
flaked almonds
Preheat
oven to 180 deg C, and grease a 9” baking dish – the dish needs to be at least
2”/50mm high to allow for the pudding to rise (we can all hope!).
In
a food processor or Kenwood, blend the eggs, flour, sugar, spread, baking
powder and cinnamon together and then beat for about one minute. Tip the mixture into the baking dish, then press in the plums, cut side up (it works best this way round). Finally,
sprinkle on the flaked almonds. Bake for about 20-25 minutes until the sponge is cooked. To test, put a (heated) knife
or skewer into the middle, and it should come out clean.
Serve
hot with lashings of real custard! Custard is on my blog:
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