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- Upside-down Plum Pudding
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Upside-down Plum Pudding
A brilliant way to make the most of British plums, in season from July to September.
- 1 tbsp light soft brown sugar
- 2 tbsp flaked almonds, lightly toasted
- 6 plums, halved and stoned
- 2 eggs
- 75g caster sugar
- 75g self-raising flour
- 1 tsp almond extract
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 180°C/350ºF/ Gas 4. Grease the sides and base of a 20cm round, 4cm deep, non-stick cake tin with a little sunflower spread. Sprinkle the sugar and almonds over the base, then arrange the plums, cut-side down, on top.
- Whisk together the eggs and sugar in a bowl for 4-5 minutes with an electric whisk, until the mixture is pale, creamy and leaves a trail. Gently fold in the flour and almond extract until combined.
- Pour the sponge mixture over the plums. Bake in the preheated oven for 25-35 minutes, or until golden brown and firm to the touch.
- Cool for a few minutes in the tin before gently loosening the edges by running a round-bladed knife around the edge of the tin. Turn onto a plate.