Plum pudding

An amazing baked pudding with plums, a splash of almond liqueur and a dusting of cinnamon… A delicious and wonderfully quick dessert, with the plums adding just the right amount of tartness to keep it from being overly sweet. If I hadn’t felt obliged to share, I probably would have eaten the whole thing MYSELF ;). If you fancy, you can also bake this plum pudding on a well-pre-baked shortcrust pastry base and serve it as a tart.

Ingredients for the plum pudding:

• 3 large eggs
• ½ cup sugar
• ¾ cup milk
• ¾ cup double cream
• 3 tbsp almond, orange or anise liqueur
• ½ cup plain flour
• a generous pinch of salt

Place all the ingredients in a tall jug and blend with a hand blender. Leave to stand for 10–15 minutes.

Additionally:

• sugar, for dusting the tin
• 8 large plums or 15 smaller ones
• cinnamon sugar: 3 tbsp caster sugar mixed with 1 tsp cinnamon

Stone the plums and cut them into pieces.

Grease a 16 × 24 cm ceramic, ovenproof or porcelain dish (or a smaller one) with butter and sprinkle with sugar. Pour in the egg mixture. Arrange the pieces of plum over the top, pressing them down into the mixture.

Bake the plum pudding at 200°C for approximately 15 minutes, then reduce the temperature to 170°C and bake for a further 5–15 minutes, until the custard is set and lightly golden (the shallower the dish, the shorter the baking time). Remove from the oven and serve slightly warm, dusted with cinnamon sugar.

Enjoy!

Recipe adapted from Bon Appétit.