Ingredients
- 275 g Sugar
- 150 ml Water
- 900 g Plums, Halved and Stoned
- 150 g Soft Butter
- 175 g Sugar
- 200 g Self Raising Flour
- 3 Eggs
- Method
- Put the sugar and water into a heavy based pan (that can go into the oven).
- Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a golden brown. (I turned it off at a hint of brown as the cast iron pan I used held heat and the caramel continued to darken after I removed it from the stove)
Carefully and immediately arrange cut side down in a single layer in the caramel (this will be the top of the cake when it is cooked).- Put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds, then add the eggs and stop as soon as the mixture comes together. ( if you don’t have a food processor, just cream the butter and sugar, add the eggs one by one, then mix in the flour).
- Spread the mixture in an even layer over the plums in the pan.
Bake in the preheated oven for about one hour.- The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.
Run a knife around the edges to make sure it has not stuck anywhere.- Leave it to sit for 3 or 4 minutes before turning out.
- Serve with whipped cream, ice cream or crème fraiche.
Preheat the oven to 170’c.
