Absolutely LOVE anything with almond. I am one of those that eats marzipan in its big block you can buy. So so yummy.
We had some fruit that needed using up and a little past there best for eating normally so cooking it up was the way forward. Absolutely delish.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- An electric whisk.
- All our dishes are Pyrex, great for most meals. Perfect for roasters too and easy to clean.
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Plum & Apricot Frangipane Pudding
Serves 6 – 5.5 syns per portion
- 200g Apricots, halved and stoned – 3 syns
- 200g Plums, halved and stoned – 3 syns
- 1 tablespoon sweetener
- 3 large eggs
- 1 teaspoon almond extract
- 50g self-raising flour – 8 syns
- 25g ground almonds – 7.5 syns
- ½ teaspoon baking powder
- 50g caster sugar – 10 syns
- 3g flaked almonds – 1 syn
- Preheat the oven 160°C fan.
- Place the fruit in an oven proof dish sliced side up and sprinkle over the sweetener.
- In a mixing bowl whisk the eggs, almond extract and sugar (leave a little sugar aside to sprinkle over the top once baked) until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk), when you remove the whisk it should leave a visible trail on the surface.
- Carefully sieve the flour, ground almonds and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
- Spoon the mix over the fruit and sprinkle over the flaked almonds.
- Bake in the oven for 40 – 45 minutes until golden and a skewer comes out clean.
Sprinkle over the set aside sugar and serve with homemade custard for a yummy indulgent treat.