SOUTH AFRICAN PLUM AND ALMOND PUDDING WITH BRANDY CREAM

This South African plum batter pudding is easy to make and tastes divine.

Serves 5

Preparation: 15 minutes

Cooking: 50 minutes

1tsp butter

60g caster sugar

1 cinnamon stick

1/2tsp Chinese 5-spice powder

5 South African plums

2 large eggs

80g plain flour

Pinch of salt

200ml milk

200ml single cream

1/2tsp vanilla extract

2tbsp brandy

20g flaked almonds, plus a few extra

Icing sugar, for sprinkling

Brandy cream:

100ml double cream

1tbsp caster sugar

1/4tsp vanilla extract

2tbsp brandy

1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Use the butter to grease a 1 litre baking dish.

2 Heat 300ml water in a saucepan with half the caster sugar (30g), the cinnamon stick and 5-spice powder. When the sugar has dissolved add the plums and simmer gently for 5 minutes.

3 Meanwhile, use a whisk to beat together the eggs, flour, salt, milk, single cream, vanilla extract and brandy. Add the remaining 30g sugar. Allow a few minutes for the sugar to dissolve. Stir in the almonds.

4 Use a draining 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.

5 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.

Cook’s tip: Another time, make this recipe with halved and pitted South African peaches or nectarines.

South African Fruit