TCIF: Damson Almondine

Mimi ON Oct 28, 2011 AT 9:28 am

Edd Kimber

Edd Kimber

Last week our Guest writer, Alan Greenhalgh, had the pleasure of heading down to The Pudding Parlour at the Athenaeum on Piccadilly in London to meet the winner of BBC’s The Great British Bake-Off 2010, Edd Kimber, to find out all about their new collaboration… and his new book!

For the full account CLICK HERE…

For Edd’s Pudding of the Month recipe, The Damson Almondine, continue reading on…

By Alan Greenhalgh

Here’s a Pudding of the Month Recipe by Edd Kimber

Edd was telephoned by Raymond Blanc within an hour of winning the show and says that the Damson Almondine was ‘inspired by the time he spent in the kitchens at Raymond Blancʼs restaurant Le Manoir, a wonderful experience that he’ll always remember. ‘They served a version of this dish with poached pear and ginger crème anglaise. It is basically a frangipane baked into a mould, and filled with any variety of jams, compotes. Served plain they can be eaten like little cakes but serve them slightly warm with crème anglaise and you have a delicious dessert.’ He also told us that for this recipe you can use mincemeat for a more festive feel and showed us how incredibly easy it is to make. To cut down on the glutens he uses cornflour in the frangipane which also gives it a bit of firmness when you take it out the mould. Also he makes a big batch of crumble, forms it into a block, cling films it and into the freezer – so you can just slice some off when you next need it and it’s just as crumbly as fresh.

Plum (or Damson) Almondine

Plum (or Damson) Almondine

Crumble Topping
60g plain flour
40g Demerara sugar
40g unsalted butter, cold
200g unsalted butter, softened
200g caster sugar
200g ground almonds
Few drops of almond extract
2 eggs
100g cornflour
Damson or Plum Jam


Preheat oven to 180C/350F and lightly grease a standard 12-hole muffin pan and set aside.To make the crumble rub the butter into the sugar and flour until it resembles fine bread crumbs. Refrigerate until needed. For the frangipane beat the butter until smooth and creamy, add in the sugar and almonds and beat until just combined. Beat in the eggs and almond extract then fold in the cornflour. Divide the frangipane mix amongst the prepared muffin tray, smoothing the mix down with a spoon. Sprinkle crumble topping around the edge and place a small spoonful of your choice of filling in the centre. Bake for 20-25 minutes or until a toothpick inserted into the middle (avoiding the filling) comes out clean.

Please let us know how it turns out if you try this one at home – as for us, we’ll be back for many more visits and are plotting how we can best stack the plate topped off with a signature melty chocolate lollipop.

Buy the Book! The book is out now – it’s also in the USA, and as one of Edd’s favourite places he’s hoping for a book tour there and we were surprised to hear the book is big in Brazil – they must love their cakes too.  Recipes include Peaches and Cream Upside Down Cake, Chocolate Pecan and Salted Caramel Tart, Mango and Passionfruit Pavlova and the ultimate Fudge Brownies, and the recipe he was forbidden to change, Nanna’s Gingerbread – although she sadly died when he was a child, he says her memory lives on through this recipe.

And just for the record it is ‘Edd’ with a double d – he loved Edd The Duck as a kid and the name just stuck.

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