August Plum Pudding Cake


  • 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.  
  1. Preset the oven to 180°C
  2. Butter a cake tin or pan. Cut the plums in half, remove stones and lay skin side down on the bottom.
  3. 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.
  4. 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.
  5. 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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