Plum & almond pudding

Ingredients

• 8  plums ripe quartered
• 1 pinch cinnamon 
• 2  lemon zest 
• 4 tbsp brandy 
• 100 g butter soft
• 100 g brown sugar light
• 2  eggs 
• 100 g self-raising flour 
• 50 g ground almonds 
• 3 tbsp almond flaked
• 6 servings clotted cream 

Equipment

• bowl
• oven
• whisk
• baking pan
• skewers

Directions

1. Heat oven to 180C/160C fan/gas
2. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
3. Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds.
4. Mix until completely combined.
5. Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds.
6. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more.
7. Remove from the oven and serve warm with clotted cream.