Tuesday, 23 October 2012

Plum and almond pudding - Recommended Recipe!

Plum and almond pudding - serves 4, preparation 15 minutes, total cooking 40 minutes

4 tbsp baking margarine, plus a little for greasing the dish
80g light soft brown sugar, plus 2 tbsp and a little for sprinkling in the dish
8 ripe plums
3 free range eggs, beaten
75g plain flour
75g ground almonds
1 tsp almond essence
150ml single cream

  1. Preheat the oven to 170C/Gas 3.  Lightly grease an ovenproof dish and sprinkle with a little sugar.  Halve the plums and remove their stones.  Melt 2 tbsp of the margarine and 2 tbsp of the 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).
  2. Put the rest of the margarine and sugar in a bowl and mix until creamy.  Add the remaining ingredients and quickly whisk together.
  3. Pour this mixture into the dish, top with the plums, cut-side facing upwards and bake for 25-30 minutes until the sponge is golden and set.
Per serving - 575 kcal, 34.9g fat, 11.2g saturated fat, 37.7g sugar, 0.4g salt.

Source - The Co-operative instore magazine.