Denise says:

If you are lucky enough to have a plum tree, and you have a great crop of fruit, this is the ideal recipe! They come in many guises - tart or very sweet; for cooking or for eating; and in a range of rich hues from light greens and yellows to dark reds and purples. Taste your plums first as they may not need that much sugar ~ adjust my quantities to suit your palate and your variety of plums!

This recipe uses up a good supply, freezes beautifully and you can double the quantity with success. If you are making individual puddings, I suggest you line the base with baking parchment paper circles and lightly grease with vegetable oil so that you can invert them.

Preparation Time: 20 minutes
Cooking Time: 45 minutes for a large pudding or 25 minutes for individual ones
Serves: 6- 8 people
Parev
Can be made in advance
Will freeze

Ingredients:

12 – 15 plums –cut in half, stone removed and sliced
1- 2 tablespoons vegetable oil – to grease ramekins
2 tablespoons dark brown sugar
1 tablespoons ground cinnamon

For the almond mixture
150g margarine
150g caster sugar
150g ground almonds
6 eggs
3 tablespoons plain flour

Topping
6 tablespoons split almonds

Method

1) Pre-heat the oven to 375C/190 F/ Gas mark 5.
2) Grease a 34 cm x 24 cm (14 ½ inches x 9 ½ inches) and 4 cm (2 inches) deep pie or casserole dish with margarine or 6 individual ramekins.
3) Mixed the sliced plums with the brown sugar, and cinnamon and put into the dish.
4) Place all the almond mixture ingredients in a food mixer and whiz together until creamy. This will take about 3 minutes.
5) Spread over the plums and level with a spoon. Sprinkle with the split almonds.
6) Bake for 45 minutes or until golden brown.

Garnish: Serve with ice-cream, sorbet or custard flavoured with a dusting of cinnamon!
Tagged in: Almonds, Ashkenazi, Desserts, Dinner Party, Family Cooking, Parev, Plums, Yom Tov