Plum Barmbrack Bostock

RecipePlum compote4 plums, halved, stoned and chopped25g castor sugar1 tablespoon honeyPlace the plums, sugar and honey in a pan and cook until thick and jammy. Cool.Frangipane60g soft butter60g castor sugar1 egg50g ground almonds15g plain flourBeat the butter and sugar until pale and fluffy. Add the egg and mix well. Whisk in the almonds and flour.4 thick slices barmbrack4 dessertspoons damson or plum jam50g flaked almondsPlace 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 over the top of the plums. Sprinkle over the flaked almonds and bake for about 15 minutes or until the frangipane is golden and an inserted skewer comes out clean. Serve hot on their own or with a dollop of cream.