My recipe for hot & sticky plum pudding

I know, I know…it happens at this time every single year, and yet I struggle to embrace the inevitability; months of darkening, colder nights that lie ahead. How can this be a good thing? Friends views conflict with my own. ‘There’s far better viewing on the box! – plus you actually want to stay in to watch it’ Hmm, Homeland I suppose. Or ‘I’ve been craving my fair isle jumper and uggs for plus six months…comfort cold turkey no more!’ In more ways than one it seems.  Hardly convincing but at least I know some recipe ideas that will help my cause, and hopefully yours too. Here’s one to try at home;

Plum clafoutis pudding

Recipe, food and props styling Natalie Seldon Photography Joff Lee

Most of our plums end up going straight from fruit bowl to mouth, but their delicious, sweet flesh works heavenly in bakes and sweets. This comforting, yet light pudding is a dream date with hot vanilla custard. All in all, I have no doubt it will warm the cockles of your heart.

Serves 6

Prep 20 minutes
Cook 25 minutes

1 tbsp unsalted butter, softened
400g plums, stoned and sliced
50g ground almonds
100g golden caster sugar, plus 1 tsp extra
2 eggs, plus 2 egg yolks
250ml double cream
2 tbsp plain flour
vanilla custard, to serve

1. Preheat the oven the 190C, fan 170C and lightly grease a oven-proof dish with butter.
2. Add the remaining ingredients into a blender and whizz until combined. Pour into the prepared dish and add the plums flesh side down so they are evenly spaced apart.
3. Bake in the oven for 20-25 minutes, or until risen and golden. Sprinkle with caster sugar and enjoy hot with warm,  creamy custard.

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