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Preparation time: 25 minutes
Cooking time: 1 hour
Serves: 16 (makes/squares)
No nutritional information available.
Ingredients
- butter, for greasing
- 2 tbsp demerara sugar
- 500g plum
- 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
1. Heat oven to 180°C/Fan 160°C/Gas Mark 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.
2. Melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 minutes, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices. Mix until smooth.
3. Pour the batter into the tin, over the plums, and bake for 45 - 55 minutes until firm to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool. Can be kept in fridge, wrapped in baking parchment and foil, for up to 5 days.
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