I can’t remember the last time I felt this busy and snowed under since my essay deadlines at university, which brings that guilty feeling when you do something other than work-related tasks!
This has meant working until my school closes, coming home and working a bit more, grabbing a quick bite of whatever is in the cupboard and quick to make, then a bit of TV and bed.
The end is in sight, with a lovely hotel break booked over half term, but until then I had to get back in the kitchen. I don’t feel like myself unless I am pottering around cooking and seeing as it is National Baking Week, I simply had to bake!
Feeling like I haven’t been the best living companion this week, I decided to cook a special dinner for Ian and I finished it up with this pudding.
The plum season is just coming to an end in the UK and they have a lovely autumnal feel to them. Also, Amaretto is one of my favourite tipples and goes really well with the fruit in this slightly boozy dessert!
The amount here makes enough for 4 moderate portions or 2 to 3 hearty portions!
4 fresh plums, pitted and cut into quarters
A pinch of cinnamon
A tablespoon of brown sugar
A glug (about 4 teaspoons) of Amaretto liquor
50g of butter, at room temperature
50g of soft brown sugar
50g of self-raising flour
30g of ground almonds
A sprinkling of chopped nuts
Cream or ice-cream to serve
How to make it
- Preheat your oven to 180°C, Gas Mark 4
- In an ovenproof dish, toss the plums, cinnamon, brown sugar and Amaretto together and allow them to marinate while you make the batter
- In a mixing bowl, cream together the butter and sugar until light and fluffy
- Add the egg, flour and ground almonds and mix well until combined
- Spoon the batter over the top of the flavoured plums and sprinkle liberally with the chopped nuts
- Bake for about 40 minutes
- Serve warm with cream, ice-cream or like I did, with the rather old school topping of evaporated milk!