Poaching always sounds more difficult than it really is. See how easy it can be with this fruit and nut combination dessert
Ingredients
For the pud
- 175g (6oz) dairy-free spread
- 175g (6oz) caster sugar
- 175g (6oz) ground almonds
- 1tsp vanilla extract, optional
- 2 large eggs, beaten
- 2 small lemons, grated rind, and 3tbsp juice
- 90g (3oz) fine cornmeal (polenta)
- 1tsp gluten-free baking powder
For the plum compote
- 150ml (¼ pint) port or red wine
- 4tbsp cranberry or redcurrant jelly
- 1 orange, grated rind of ½ and 100ml (3½ fl oz) juice
- 500g (1lb) plums (6-8 plums), halved
- 20cm (8in), loose-based deepish cake tin, greased and lined
WEIGHT CONVERTER
Method
- Set the oven to warm, 160°C (325°F, gas mark 3)
- To make the pud: Cream the fat and sugar in a bowl until light and creamy. Stir in the ground almonds and vanilla, if using.
- Add the eggs, in small batches, beating well. Stir in the lemon rind and juice, cornmeal and baking powder. Pour into the tin and bake for 45-50 mins until the top is golden and a skewer, when inserted in the centre, comes out clean.
- Leave in the tin for 10 mins, then remove and cool on a wire rack. Serve warm or cold with the plums.
- To make the poached plums: Pour the wine into a pan large enough to take the halved plums in one layer. Boil wine until reduced by half; it doesn't take long. Add the jelly, stir gently until dissolved; add the orange rind and juice.
- Pack the plums in, cut side up and let the syrup boil up and over the fruit, then poach them gently until tender (5-10 mins) depending on how ripe the plums are.
- Spoon the fruit, with a draining spoon, into a bowl. Boil the wine sauce until it becomes a thickish syrup then pour it over the plums. Cut the cake into slices and serve with a plum half and some syrup, and (dairy-free) cream.
Top Tip for making Gluten and dairy free almond cake with poached plums
Keep an eye on the temperature of your syrup when poaching - keep it just below a simmer.
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