I am totally indebted to Darina for this recipe. I sometimes make this with peaches or nectarines too, and it is fabulous too. This is such a great pudding for a dinner party of any sort and if there is any left over it will keep for days great with a cup of coffee.
Serves 10
Ingredients
- 275g sugar
- 150ml water
- 900g plums
- 150g soft butter
- 175g sugar
- 200g self raising flour
- 3 eggs
Method
1 x 25cm(10inch) sauté pan or frying pan that can be used in an oven.
- Preheat the oven to 170’c.Put the sugar and water into the pan.
- Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a golden brown.
- Meanwhile half and stone the plums, carefully arrange cut side down in a single layer over 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.
- Do leave it to sit for 3 or 4 minutes before turning out .
- Serve with whipped cream, or crème fraiche.