Recipe
Plum compote
4 plums, halved, stoned and chopped
25g castor sugar
1 tablespoon honey
Place the plums, sugar and honey in a pan and cook until thick and jammy. Cool.
Frangipane
60g soft butter
60g castor sugar
1 egg
50g ground almonds
15g plain flour
Beat the butter and sugar until pale and fluffy. Add the egg and mix well. Whisk in the almonds and flour.
4 thick slices barmbrack
4 dessertspoons damson or plum jam
50g flaked almonds
Place the barmbrack on a baking tray and set oven to 170oc.
Spread the jam over the top, followed by the plum compote and then spread the frangipane evenly over the top of the plums. Sprinkle over the flaked almonds and bake for about 15 minutes or until the frangipane is golden and an inserted skewer comes out clean. Serve hot on their own or with a dollop of cream.