- 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
South African plum and almond pudding with brandy cream
Reuben Riffel
6th February 2020
South African plum and almond pudding with brandy cream
75 min
Serves 5.
Preparation: 15 minutes
Cooking: 50 minutes
This South African plum batter pudding is easy to make and tastes divine.
Cook’s tip: Another time, make this recipe with halved and pitted South African peaches or nectarines.
Ingredients
Brandy cream
- 100ml double cream 1tbsp caster sugar 1/4tsp vanilla extract 2tbsp brandy
Method
1. Preheat the oven to 180°C/fan 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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
