Plum Barmbrack Bostock

Cooking with Paula McIntyre · Oct 10, 2026 · 6m

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…