Seasonal Recipes

PLUM UPSIDE DOWN CAKES

With plum and blueberry drizzle, delicious with a glass of homemade damson gin!

INGREDIENTS

• 2 black plums, pitted and thinly sliced
• 30g/ 1oz butter
• 30g/1 oz demerara sugar

For the sponge

• 1 teaspoon baking powder
• 100g/ 4 oz self raising flour
• 100g/ 4 oz butter
• 100g/ 4 oz caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-2 tbsp milk
• Pinch of salt

For the Plum and Blueberry Sauce

• 4oz/ fresh or frozen blueberries
• 4oz plums
• 1oz sugar
• 1 tbl freshly squeezed lemon juice

METHOD

• Preheat oven to 350ºf (175ºc). Grease 6 little moulds. Place the plums, demerara sugar and butter in a pan and gently heat through for a couple of minutes until the demerara sugar has dissolved.

• Meanwhile, combine all the sponge ingredients in a separate bowl.

• Divide the plums between the bottom of the moulds with a little of the syrup to keep it moist and pour the mixture into the prepared moulds, covering the fruit completely.  Bake in a preheated oven for 20 mins.

• For the Plum and Blueberry sauce, place all the ingredients in a saucepan and slowly warm through until the sugar is dissolved.  Then put the sauce through a sieve and mash through.  Discard the leftover fruits and set aside to serve warm with the puddings.

• Allow the puddings to cool for 5 minutes before turning out (upside down) serve with the slightly warmed sauce and  a little good quality vanilla ice-cream such as Green and Black’s with a sprig of mint or finely chopped almonds.

Tip   

  

♥   If using a 4 oven aga place the pudding moulds     on a oven proof tray and put on the grid shelf in  the baking oven for the same time.  For a two oven place in the top roasting oven with the cold plain shelf for 15 mins. 

♥    You could always use a mixture of berries, I like to use Blueberries and Blackberries with this recipe for a truly sensational seasonal delight!