I find baking with fruits is very exciting and quite challenging. Getting a good texture and keeping the flavours of fruits alive is quite tricky if you ask me. So when I got my hands on some lovely ruby red plums I thought of trying this cake. The heart and soul of this cake is good sweet plums so please taste your plums before taking the plunge. I came across this recipe long back on a BBC show and it’s just got stuck in my head. It’s not like I did not try it before, that warning above is coming from there. You need beautiful and sweet plums, ITS A MUST.
Other thing which I would insist on is brown sugar. Brown sugar not only uplifts the flavors of fruits in the cake but it does wonders to the texture. So get ready to bake a rich, buttery and gooey cake with me.
2 Cup Flour
1 lightly heaped Tsp Baking Powder
1 tsp Bicarbonate of Soda
1 lightly heaped Tsp ground Cinnamon
1 lightly heaped Tsp Ground Ginger
4 Tbsp of Honey
1 Cup Butter
¾ Cup Brown sugar
¼ Cup Granular sugar
2 Cup Plums
2 Eggs (Replace with 1 Cup curd, if not using eggs)
1 Cup Milk
Pre heat the oven at 180C. Line a square baking tray with baking paper.
Sift together flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.
Warm honey, granular sugar and butter very gently in a pan until the butter and sugar melts. Stir in the brown sugar. Set aside and allow to cool slightly.
Halve the plums, or cut them into quarters if they are very large, and remove the stones.
Break the eggs into a bowl, pour in the milk and whisk lightly to mix.
Pour the honey butter syrup mixture into the flour and mix with a large spoon. Pour in the egg and milk and continue stirring till you have almost sloppy batter without any lumps.
Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes.
Server this pudding cake with a dollop of whip cream or just a scoop of vanilla ice-cream and see the magic.
