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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!
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