Quarter 8 plums and remove the stones. Place in a bowl with a pinch of cinnamon and zest from a couple of lemons,
together with a couple of Tbs brandy (or sweet sherry), and leave to macerate while you make the topping.
Cream together 100 g soft butter and 100 g light brown sugar with an electric beater, until light and fluffy,
then add 2 eggs, one at a time, beating in well. Add 100 g self-raising flour and 50 g ground almonds, and mix
until well combined. Add the fruit to a buttered baking dish and spoon over the topping. Sprinkle with flaked almonds
and bake in a 180°C oven for 35-40 minutes, until browned and cooked.
Test by poking a knife into the centre – if it comes out clean, it’s cooked.
Serve with some thick cream, when it has cooled a little!