Armfuls, bagfuls and car boot full of season fruit pickings!! I can’t seem to keep up with all this jamming!
These purple wee rugby balls are from my sister’s friends’ garden. What was left went into this Almond, Plum and Rose Water Pudding.
115g butter, at room temperature
115g caster sugar
115g ground almond
1 tablespoon of rose water
1/2 lemon, zest
A handful of ripe plums, halved and remove the seed, if its too many you eat those, too little and you arrange them even more artfully.
Preheat the oven to 160°C and grease a cake tin
Either elbow grease or an electric beater to whisk the butter and sugar until its light, creamy and doubles in size
Add the eggs and continue to whisk until well blended
Add the rose water, lemon zest and whisk
Lower the speed of the elbow/electric beater and whisk in the ground almond.
Scatter in/Arrange the plums and pour in the batter and bake for 25/30 minutes. When an inserted skewer comes out clean, its baked.
Remove and let it cool in the cake tin. When at room temperature, remove on to a serving plate