Nectarine Pudding Cake

Fri, 12th of August

The perfect cake to have on hand in your kitchen for unexpected guests, this is deliciously moist and dense. It has a texture similar to that of a steamed pudding, hence the name, but also keeps really well and is perhaps even better on day two. I love the slight acidity of the nectarine in this cake, but you could substitute apricots, plums or even pears. I prefer to grind my own almonds too; the flavour is far superior and you get some larger pieces for added texture but you can swap this for pre-ground if you wish.

Helen James


  • 6oz (175g) butter
  • 1 cup (180g) light brown sugar + 2 tbsp
  • 7 oz (200g) chopped nectarines (skin on)
  • 2 eggs
  • 1⅓ cups (175g) plain flour
  • 1 tsp baking powder
  • 1 cup (100g) ground almonds
  • 2 tbsp milk
  • 2 tbsp flaked almonds

You will need 8" (20cm) springform pan

  1. 1. Pre-heat the oven to 180⁰C.
  2. 2. Cream the butter and sugar until light and fluffy.
  3. 3. Halve, pit and chop the nectarines and put aside.
  4. 4. Beat in the eggs, one at a time to the butter and sugar until combined.
  5. 5. Add flour, baking powder, ground almonds and combine.
  6. 6. Stir in 2 tbsp of milk.
  7. 7. Fold in the chopped nectarines.
  8. 8. Scrape into tin and scatter the top with flaked almonds and 2 tbsp of brown sugar.
  9. 9. Bake for an hour or until a skewer comes out clean.
  10. 10. Remove from the oven and allow to cool for 10 mins. in tin before turning out. Dust with icing sugar and serve. Enjoy!

Helen James

Let me know if you make this and how you get on #consideredbyhj

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Products used: Enzyme Tea Towel3511163 Enzyme Apron3511164 Ludlow Dinner Plate3540141 Ludlow Side Plate3540142