I bought the plums from Bridgnorth market last weekend, they were perfectly ripe, none of this ripen at home nonsense which basically means they go mouldy and never get to ripen.
A cake cum pudding is always a favourite here and the cake batter can all be mixed quickly in one bowl.
I made my own custard but hubby said Bird's custard is best with everything!
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| Unlike me don't forget to bang your tin down on the work surface a couple of times before baking otherwise you'll end up with large air bubbles in your bake like above |
200g softened butter
200g caster sugar
3 large eggs, lightly beaten
250g self-raising flour
50g ground almonds
1tsp almond extract
2 tbsp milk
6 red plums, halved and stoned
25g flaked almonds
You will need: 30cm x 20cm x 3cm baking tin - greased and lined with baking parchment.
1. Preheat the oven to 180°C.
2. Add the butter, caster sugar, flour, eggs, almond extract, ground almonds and milk to the bowl of a stand mixer, beat for 2 minutes until smooth.
Place the butter, caster sugar, flour, eggs, almond extract, ground almonds and milk in the TM bowl Mix 20 Secs/Speed 5. Scrape down and Mix 10 Secs/Speed 5.
3. Dollop the cake batter into the tin and level. Press the plums into the top of the cake mixture in rows cut-side up. Scatter the flaked almonds over the cake batter and plums. Bake for 40-45 minutes, until risen and golden.
4. Remove from the oven, place on a wire rack to cool before turning out. Sift icing sugar over the cake. Serve with custard or cream.
5. Cut into squares. Can be frozen, thawed and warmed in a microwave.
