Plum Pudding
- 2 red plums, de-stoned, (count them out and not back in)
- A very small glass of water.
- A splash from a miniature cherry brandy (optional, and not for child guests.)
- Toasted faked (flaked, even!) almonds, 1 tablespoon, (I admit to being an almond fiend - you could leave out or substitute pecans)
- 2 tablespoons double cream, whipped or not, or some clotted cream.
If you were making this for everyone, just multiply the ingredients according to number of people, and you could add a teaspoon of brown sugar per person when adding the small splash of brandy, but don't add it to your lower-carb one. I know I'm nuts about almonds, , but I'd be tempted to add ground almonds as a topping as well.
- Simmer the plums in the water in a small lidded saucepan until tender throughout. Watch they don't boil dry!
- Cool them, and remove about half of the water. Place in an individual dish.
- Add the brandy and the toasted almonds.
- Serve with the cream
Thank you this looks good