PLUM AND ALMOND PUDDING
I have tweaked this recipe from BBC Good Food slightly. The amount of plums listed in their version was not enough to cover the bottom of the baking dish!
Provided by Irmgard
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F.
- Toss the plums, cinnamon, lemon zest and brandy together in a bowl, then leave to macerate while you make the batter.
- Cream the butter and sugar with an electric mixer until pale and fluffy.
- Add the eggs one at a time, then tip in the flour and ground almonds.
- Mix until completely combined.
- Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle with the flaked almonds.
- Bake for 35 to 40 minutes 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 not, give the pudding a few more minutes.
- Remove from the oven and serve warm with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 416.4, Fat 22.8, SaturatedFat 9.6, Cholesterol 106.1, Sodium 384.3, Carbohydrate 44.1, Fiber 4.8, Sugar 24.6, Protein 7.8
PLUM & ALMOND PUDDING
British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
- 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. Mix until completely combined.
- Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. 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. Remove from the oven and serve warm with clotted cream.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.45 milligram of sodium
PLUM ALMOND PUDDING
'Up' your puddings game with this South African plum almond pudding with brandy cream...
Provided by Beautiful Country Beautiful Fruit
Categories Fruity Puddings
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C/Gas Mark 4. Use the butter to grease a 1-litre (1¾pts) baking dish.
- Heat 300ml (10fl oz) water in a saucepan with half the caster sugar, the cinnamon stick and 5-spice powder. When the sugar has dissolved, add the plums and simmer gently for 5 minutes.
- Meanwhile, use a whisk to beat together the eggs, flour, salt, milk, single cream, vanilla extract and brandy. Add the remaining sugar. Allow a few minutes for the sugar to dissolve, then stir in the almonds.
- Use a slotted spoon to transfer the plums from the cooking liquid to the baking dish. Pour in the batter and bake for 45-50 minutes until golden brown. Cool for a few minutes.
- Meanwhile, whip the cream in a chilled bowl until it holds its shape, then whisk in the sugar, brandy and vanilla extract. Serve the plum pudding sprinkled with icing sugar and a few extra almonds, accompanied by the brandy cream.
CHILLED PLUM-OATMEAL PUDDING
Cooked the night before and allowed to chill, this wholesome pudding makes an easy breakfast (or dessert!). You can use store-bought almond milk or make your own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time P1DT10m
Number Of Ingredients 6
Steps:
- Combine oats, 3/4 cup each almond milk and water, and salt in a saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight.
- Toss plum, remaining 1 teaspoon maple syrup, and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices.
Nutrition Facts : Calories 262 g, Fat 6 g, Fiber 6 g, Protein 8 g, Sodium 169 g
ALMOND-PLUM BUCKLE
Provided by Carolyn Beth Weil
Categories Food Processor Mixer Dairy Egg Dessert Bake Plum Almond Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.
- Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
- Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Mix cinnamon and 4 teaspoons sugar in small bowl. Sprinkle over plums.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges.
ALMOND PLUM KUCHEN
Meet the Cook: You'll find this dessert both easy and very tasty. Everyone who tries it comments on how the orange and plum flavors go together so well and complement each other. We like it best when it is served warm with ice cream. -Norma Enders, Edmonton, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first four ingredients; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking dish. Bake at 375° for 15 minutes. , Meanwhile, in a large bowl, beat eggs and sugar until thick and lemon-colored, about 5 minutes. Stir in flour, almonds, orange zest and baking powder. Arrange plums over crust; pour egg mixture over plums. , Combine the first three topping ingredients; sprinkle over filling. Top with almonds. Bake for 40-45 minutes or until golden brown.
Nutrition Facts : Calories 477 calories, Fat 23g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 193mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 4g fiber), Protein 7g protein.
BAKED PLUM PUDDING
Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They're on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.
Provided by Carla Lalli Music
Categories Bon Appétit Dessert Fall Plum Cobbler/Crumble Brunch Bake
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter a 2-qt. baking dish, then dust with granulated sugar. Arrange plums in dish.
- Pulse eggs and remaining 3/4 cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.
- Bake pudding 15 minutes, then reduce oven temperature to 350°F and continue to bake until custard is golden and set, 20-25 minutes longer. Let cool slightly, then dust with powdered sugar.
PLUM PUDDING II
This is a steamed pudding of brown sugar, butter, milk, flour, dates, raisins, currants, and candied fruit peel. Serve it with custard, whipped cream or ice cream.
Provided by Claude
Categories Desserts
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Well grease a pudding mold.
- In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
- Cover with a double layer of greased wax paper and steam for 2 hours.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 55.4 g, Cholesterol 23.6 mg, Fat 8.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 549.4 mg, Sugar 20.3 g
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