Easy sugar plum pudding

Everyone loves a sweet, moist cake, especially when it's easy-to-make and will still delight the fussiest of critics. This divine sugar plum pudding topped with toasted almonds is wonderful served with fresh cream or custard.

  • 15 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


Easy sugar plum pudding
  • 1 1/2 cup self-raising flour, sifted
  • 3/4 cup caster sugar
  • 3/4 cup cream
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 300 gram sugar plums, halved, seeded
  • 1/3 cup flaked almonds
  • creme fraiche or custard, to serve


Easy sugar plum pudding
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and flour a 22cm spring form pan.
  • 2
    In a large bowl, combine self-raising flour and sugar. In a jug, whisk cream, eggs and vanilla together. Lightly fold into flour mixture until combined. Spread into prepared pan. Push plums into mixture.
  • 3
    Sprinkle top evenly with almonds. Bake 35-40 minutes, until cooked when tested with skewer.
  • 4
    Cool in pan 5 minutes before removing to a wire rack to cool completely. Serve warm, in wedges, with creme fraiche or custard.


If fresh sugar plums are not in season use a 400g can plums, drained and halved. Cover with foil halfway through if browning too quickly.

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