Plum and al­mond pud­ding

Serves: 4 Prep: 20 mins Cook: 30 mins

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4tbsp bak­ing mar­garine, plus a lit­tle for greas­ing the dish 80g light soft brown sugar, plus 2tbsp and a lit­tle for sprin­kling in the dish

8 ripe plums

3 Bri­tish eggs, beaten 75g plain flour

75g ground al­monds

1tsp al­mond essence 150ml sin­gle cream

1 pre­heat the oven to 170c/gas 3. lightly grease an oven­proof dish and sprin­kle with a lit­tle of the soft brown sugar. 2 halve the plums and re­move their stones. melt 2tbsp of the mar­garine and the 2tbsp sugar in a heavy-based pan, add the plums and cook gen­tly for 5-10 mins un­til the fruit is just start­ing to soften (how long they need to be cooked for de­pends on how ripe the fruit is). 3 put the rest of the mar­garine and sugar in a bowl and mix un­til creamy. add all the re­main­ing in­gre­di­ents and quickly whisk to­gether. 4 pour the mix­ture into the pre­pared dish, top with the plums, cut-side fac­ing up, and bake for 25-30 mins un­til the sponge is golden and set.

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