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June 13, 2024
Plum and Almond Pudding Recipe
Plum pudding is a lovely holiday dessert, but what do you make when you want to have a dessert with plums in it not at Christmas time? Plum and Almond Pudding! Plums are such a delicious summer treat and with this recipe you will be enjoying a warm plum and almond pudding all year around!
In this recipe, you will learn how to make a lovely plum and almond pudding.
What is Plum and Almond Pudding?
Plum and almond pudding is a dessert that combines the flavours of plums and almonds in a comforting, baked dish. Unlike traditional British plum pudding, this pudding typically features fresh or dried plums and ground almonds or almond extract, resulting in a lighter, more modern dessert.
Plum and almond pudding is a delicious and versatile dessert that highlights the complementary flavours of sweet plums and nutty almonds. As it is relatively simple to prepare, it can be adapted to various dietary needs and preferences.
Here’s an overview of the ingredients, preparation, and characteristics of plum and almond pudding.
Serving Suggestions
Toppings: dust with powdered sugar, drizzle with honey, or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish: sprinkle with toasted sliced almonds for added texture and flavour.
Characteristics
Flavour: the pudding has a rich, almond flavour complemented by the sweetness and slight tartness of the plums.
Texture: it is typically moist and tender, with a slightly dense crumb from the ground almonds.
Versatility: this pudding can be enjoyed as a dessert, a sweet breakfast treat, or a snack.
Variations
Gluten-Free: substitute all-purpose flour with a gluten-free flour blend or use more almond flour.
Dairy-Free: use dairy-free butter and substitute milk or cream with almond milk or another plant-based milk.
Additional Fruits: add other fruits like peaches, apricots, or berries for a different flavour profile.
Do I Have to Garnish with Almond Flakes or Plums?
No, you do not.
The purpose of the almond flakes is to make the appearance of the plum and almond pudding nicer. However, if you forgot to get the almond flakes, leaving them off of the dish will not alter the taste at all.
The extra plums on top of the cake batter is also for appearances. The pudding will taste lovely without them on top but having them makes the overall presentation more appealing.
Do I Have to Use Ripened Plums for My Plum Pudding?
Yes, your plums must be ripe. If they are not the plum pudding will be incredibly bitter. I made this mistake once thinking that the sugar and the baking of the dish will sweeten the plums, but that is not the case. Even after baking, the plums will be incredibly bitter and will make the plum part of the plum pudding really sour and inedible.
See below for tips on how to ripen your plums at home.
How Do I Know if My Plums are Ripe?
Knowing if your plums are ripe is important for ensuring they are sweet, juicy, and full of flavour. This recipe uses plums that are red. Here are several ways to determine if your plums are ripe and ready to eat:
Texture
Firmness: gently press the plum with your thumb. Ripe plums should give slightly under pressure but not be too soft or mushy. They should feel firm but have a slight give.
Skin: the skin of a ripe plum should be smooth and slightly tender. Wrinkled skin can indicate overripe fruit, while hard and unyielding skin suggests the plum is still unripe.
Colour
Variety Specific: plums come in various colours, including red, purple, yellow, and green. Check the specific variety you have, as the colour change can indicate ripeness. For example, red plums should be a deep red, while yellow plums should be a vibrant yellow.
Aroma
Smell: ripe plums will have a sweet, fragrant aroma. If you can smell the fruit’s sweetness without having to hold it close to your nose, it is likely ripe.
Weight
Heaviness: ripe plums will feel heavier for their size due to their high juice content. Pick up a few plums of similar size and choose the heaviest ones.
Taste
Flavour: if you are still unsure, you can cut open a plum and taste it. A ripe plum should be juicy and sweet with a slightly tart edge, depending on the variety.
Appearance
Bloom: some plums have a natural powdery coating known as “bloom.” This is a good sign that the plum has not been over-handled and is fresh. The bloom should be present but not excessive.
Colour Consistency: look for even coloration without too many green spots (unless the variety is green when ripe). Uneven coloration might indicate that the plum is not fully ripe.
Ripening Your Plums at Home for Your Plum Pudding
If your plums are not quite ripe, you can ripen them at home. However, if you try to make this recipe with non-ripened plums, they can make the pudding too sour to eat.
Room Temperature: place the plums in a single layer at room temperature away from direct sunlight. Then they should ripen in a few days.
Paper Bag: to speed up the ripening process, place the plums in a paper bag. Adding a banana or an apple to the bag can help release ethylene gas, which accelerates ripening.
Storage
Ripe Plums: once your plums are ripe, store them in the refrigerator to slow down the ripening process. They should keep for several days to a week.
Unripe Plums: keep unripe plums at room temperature until they reach the desired ripeness.
By using these methods, you can ensure that your plums are perfectly ripe and ready to enjoy, whether you are eating them fresh, baking, or making dishes like plum and almond pudding.
Ingredients
Plums: fresh plums are commonly used, but dried plums (prunes) can also be an option. However, fresh plums should be pitted and sliced.
Almonds: ground almonds (almond meal or almond flour) are often used to add a rich, nutty flavour.
FlakedAlmonds: flaked almonds are used for texture and garnish.
Flour: all-purpose flour (plain flour) and almond flour to give it the lovely almond taste.
Lemon Zest: Lemon zest provides a concentrated lemon flavour. This makes it perfect for adding a burst of lemon flavour.
Sugar: granulated sugar or brown sugar to sweeten the pudding.
Butter: butter adds richness and helps create a tender texture.
Eggs: eggs act as a binding agent and provide structure
Cinnamon: cinnamon to enhance the flavour.
Baking Powder: baking powder helps the pudding rise slightly and ensures a light texture.
Tips
Make sure that your plums are not too sour. If they are, it can cause the whole dish to be inedible.
Place plums on top of the almond batter under the almond flakes for a nicer presentation.
Use a pie dish if no 9×5 pan is available for you to use.
The batter on top can bake quite quickly at first. Let it brown (approximately 20 minutes) and then tent aluminum foil on top to keep it from burning.
Plum and Almond Pudding
This delicious plum and almond pudding recipe is a lovely dessert to serve all year around! With a moist almond cake topping, this pudding pairs perfectly with the sweet plums.
1tsp.lemon juice or squeeze a quarter of the lemon that you zested
Dash of cinnamon
1/8c.sugargranulated
1/2c.butter100g
1/2c.brown sugar
2eggs
3/4c.all-purpose/plain flour
1 1/2tsp.baking powder
1/2c.almond flour
3tbsp.flaked almonds
Instructions
Preheat oven to 350℉/180℃/Gas Mark 4.
Slice and stone the plums. Zest your lemon onto the plums and add the lemon juice. Sprinkle the dash of cinnamon onto them. Mix together. Sprinkle the granulated sugar evenly over the plums. Let macerate while you prepare the rest of the ingredients.
In a small bowl, mix your all-purpose flour, baking powder, and almond flour together. Set aside.
In a medium bowl, cream your butter and brown sugar together until pale and fluffy. You may need to use an electric whisk to get the desired texture and consistency.
Add one egg at a time into the creamed butter and sugar and whisk them in.
Once both eggs are whisked in, add the flour mixture into the wet mixture. Mix together until you have a batter-like mixture.
Pour your plums into a greased 9x5 pan and pour your batter on top of them.
Sprinkle the flaked almonds over top of the batter.
Bake for 50 minutes to an hour. Check frequently as the top can brown quite quickly, and you may need to cover the pudding with aluminum foil to prevent the pudding from burning. It is finished baking when a knife inserted into the centre comes out clean. If the knife is wet, bake the pudding for a few more minutes.
Let cool, then serve with ice cream.
Notes
Nutritional Information Servings 8Calories 368 Carbs 23g Protein 13g Fat 25gNutritional Information is automatically calculated and should only be used as a guide.
Keyword Plum and Almond Dessert, Plum and Almond Pudding, Plum Pudding