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.