• ★
  • ★
  • ★
  • ★
  • ★
    ★

Plum Pudding with Almond Sponge

Recipe by Michael (BSD Admin)

  • Time needed: 50 minutes •
  • Calories per serving: 220 for the pudding, 340 with the yogurt •
  • Servings: 6 •
  • Difficulty: 2
  • Rating: 4.88 based on 8 reviews

A delicious old fashioned fruit pudding. The ground almond in the sponge makes it filling, increases the protein and fibre whilst also reducing the the impact on blood sugars.

Ingredients

• 2 eggs
• 100g/4oz Butter
• 50g finely chopped dates
• 20g self-raising brown flour
• 30g ground almonds and 30 g Almond flour.
• You can change proportions of the flour and ground almonds. It needs to add up to 100g. (The more ground almonds the more chewy the sponge & the lower the Glycaemic Index)
• 1 tsp baking powder
• 1 Lemon to grate the rind
• 400g Plums (or cooking apples, rhubarb, blackberries)
• 1 level tbsp of Truvia (Stevia) or equivalent low sugar combination for baking
• Add a dollop of creamy full fat Greek yoghurt (extra 120 Cal for 1 tbsp)

Method

Prepare the fruit and place in a 7-8 inch oven proof dish. Scatter the low sugar Truvia (Stevia) for baking over the fruit.

Beat together the butter, egg and grated lemon rind. Beat in the finely chopped dates. Add the flour and baking powder along with the ground almond and almond flour. Mix together.

Spoon the mixture in top of the fruit.

Bake in a moderate oven (160 degrees C, Gas mark 4) for 35-40 mins

Serve with a dollop of creamy full fat Greek yoghurt.

11 reviews for “Plum Pudding with Almond Sponge”

  • review by:
    16 Mar 2026 at 12:43
    • ★
    • ★
    • ★
    • ★
    • ★
    permalink

    I made this recipe but noting the benefits of virgin olive oil modified it as follows:

    1) (most important to me) The 100g butter was replace with 50g olive oil plus 50g water/lemon juice mix ( juice from the zested lemon topped up with cold water)

    2) I made the batter using my normal 1 bowl of dry ingredients, 1 beaker of wet ingredients (water, oil, eggs, in this case) zapped with a hand blender. Wet and dry are then quickly stirred together and poured over the fruit.

    My almond flour mix was made from 60g whole almonds (blitzed to powder in a liquidizer) plus 20g wholemeal flour, and 20g of gram (yellow split pea) flour.

    I didn’t have any dates so I finely chopped some raisins instead.

How did you find the recipe?

Please register or log in to post a review.