Plum & Apricot Frangipane Pudding…


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
  1. Preheat the oven 160°C fan.
  2. Place the fruit in an oven proof dish sliced side up and sprinkle over the sweetener.
  3. 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.
  4. 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.
  5. Spoon the mix over the fruit and sprinkle over the flaked almonds.
  6. 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.