- 500g ripe plums
- 175g butter
- 175g caster sugar
- 3 large eggs
- 175g self raising flour
- 50g ground almond
- 1tsp ground cinnamon
- 2 tbsp milk
You can make this in the usual cake tin, or cook it in pan - the old black iron works well and produces a lovely rustic pudding cake - butter the bottom and cook the plums to colour them before pouring over the cake batter.
- Preset the oven to 180°C
- Butter a cake tin or pan. Cut the plums in half, remove stones and lay skin side down on the bottom.
- Cream together the butter and sugar, with a wooden spoon or electric whisk, in a large mixing bowl and then add the eggs one at a time.
- Fold in the flour, ground almonds and cinnamon, and incorporate the milk. Spoon the batter over the plums and transfer to the oven for 30 - 40 minutes or until a skewer can be inserted into the cake and come out clean.
- Sit a wire rack over the tin and turn the cake over and out so that the plums are uppermost. Dust with icing sugar and serve warm with cream.
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