Plum Barmbrack Bostock

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.