Creamy almond plum pudding

Author: Diane Temple

Photographer: Cath Muscat

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

1 teaspoon reduced-fat spread

8 plums, halved and seeds removed

¼ cup ground almonds

2 tablespoons flour

¼ cup castor sugar

2 eggs

1 teaspoon finely grated zest of lemon

½ teaspoon vanilla extract

¼ cup light cream

1 cup skim milk

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Instructions

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1 Preheat oven to 170°C. Grease 4 x 1-cup capacity gratin dishes with the spread. Place plums into the dishes cut side down.

2 Place the ground almonds, flour and sugar in the bowl of a food processor and whiz for a few seconds to mix.
In a jug, beat the eggs lightly with the lemon zest and vanilla extract. Stir in the cream and milk. Pour the mix gradually through the shute of the processor while the motor is running and process until all ingredients are well combined. Pour mixture over the plums.

3 Bake for 20-25 minutes, until the custard has just set. Serve warm or at room temperature.

HFG tip

If you don’t have a food processor, just mix with a cake mixer or a wooden spoon and a strong arm.

Remember, a dish like this is an occasional treat rather than an everyday meal.

Nutrition Info (per serve)

Calories 347 cal

Kilojoules 1450 kJ

Protein 9 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 49 g

Dietary fibre 2 g

Sodium 100 mg

Calcium 150 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.