Plum Pudding
Not the traditional British 'plum pudding', that is, Christmas Pudding, this simple, dare I say polprool, recipe contains fresh plums beneath a light, moist and tender topping that is a cross between a custard and a sponge.
INGREDIENTS:
550 G/11/4 LB RIPE PLUMS,
HALVED AND STONED
APPROXIMATELY 150 G/5 ox VANILLA CASTER SUGAR
115 G/4 OZ GROUND ALMONDS
115 G/4 OZ UNSALTED BUTTER,
MELTED AND COOI.ED
2 EGGS, SIZE 3, BEATEN
3 TBSP AMARETTO OR FEW DROPS
ALMOND ESSENCE AND 2 TBSP
SWEET SHERRY
150 MML/5 FL OZ MILK
25 G/5 OZ. FLAKED ALMONDS a ICING SUGAR, FOR DUSTING
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Well butter the base of a 21.5 cm/8 1/2 inch shallow baking dish, and butter the sides.
Place the plums in the dish and sprinkle with 1-2 tablespoons of the vanilla caster sugar, according to the sweetness of the plums and your taste.
Stir together the ground almonds, 115 g/4 ox sugar, the butter, eggs, amaret to or almond essence and sherry, and milk.
Spoon the almond mixture over the plums and sprinkle over the flaked almonds. Bake for 45-50 minutes until lightly set. Serve the pudding warm, dusted with icing sugar, if liked.
