Ingredients
- 1 ½kg ripe plum (about 14) stoned and halved
- 100g golden caster sugar, plus extra
- 1 tbsp plain flour
- 1 cinnamon stick, snapped in half
- zest and juice 2 oranges
For the topping
- 50g ground almonds
- 300g self-raising flour
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold butter, cut into cubes
- 4 tbsp golden caster sugar
- 150g pot natural full-fat yogurt
- 4 tbsp full-fat milk
- 1 tsp vanilla extract
- handful flaked almonds
Method
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Heat oven to 200C/180C fan/gas 6. Mix plums, sugar, 1 tbsp flour and cinnamon in a large baking dish. Splash over the orange juice, cover with foil, then bake for 30 mins until the fruit has softened.
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Mix the ground almonds, zest and flour with the salt and baking powder in a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop. The mix should be stiffish but spoonable.
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Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter. Scatter with flaked almonds and a little sugar. Bake for 30-35 mins until topping is golden and the fruit bubbles underneath. Scatter with more caster sugar to serve.