Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums
Ingredients
- butter, for greasing
- 2 tbsp demerara sugar
- 500g plum
For the cake
- 175g butter
- 175g dark muscovado sugar
- 140g golden syrup
- 2 eggs, beaten
- 200ml milk
- 300g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp mixed spice
Method
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Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
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For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
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Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.