Plum Barmbrack Bostock

Available for over a year

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.