South African plum and almond pudding with brandy cream

Reuben Riffel

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.


  • 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 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.

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