Method:
Preheat the oven to 180°C (160°C fan). Lightly butter a small baking dish or line it with parchment paper.
Prepare the plums: Toss the halved plums with honey and a touch of vanilla essence. Lay them cut side down in the base of your baking dish.
Make the batter: In a bowl, whisk together spelt flour, almond flour, baking powder, salt, and cinnamon. In a separate bowl, whisk eggs, milk, melted butter, sugar, and the remaining vanilla.
Combine: Pour the wet mixture into the dry ingredients and fold gently until smooth. The batter should be thick but pourable.
Assemble: Pour the batter over the plums, spreading evenly to cover.
Bake for 30–35 minutes, until golden on top and a skewer comes out clean.
Serve warm with a spoonful of crème fraîche or yogurt and a drizzle of honey.
To serve:
The tartness of the cooked plums melts beautifully into the soft crumb, and a dollop of crème fraîche complements the pudding’s sweetness, cooling the palate while adding a touch of luxury.
Plum Pudding with Spelt & Almond Flour
A comforting, lightly spiced pudding that celebrates the richness of seasonal plums.
Ingredients (serves 4–6):
6 ripe plums, halved and pitted
2 tbsp honey or maple syrup (plus extra for drizzling)
1 tsp vanilla essence
100g spelt flour
60g almond flour
1 tsp baking powder
A pinch of sea salt
½ tsp cinnamon (optional, for warmth)
100ml milk (dairy or plant-based)
2 large eggs
60ml melted butter or coconut oil
2 tbsp coconut sugar or soft brown sugar
