Nigel Slater's plum cake recipe
Plum pudding cake This is a gorgeous, sweet and spicy plum cake– great as a pudding or with afternoon tea. If you’ve never tried making a cake, this would be a great place to start. 250g/8oz plain flour1 lightly heaped tsp baking powder1 level tsp bicarbonate of soda1 lightly heaped tsp ground cinnamon1 lightly heaped tsp ground ginger200g/7oz golden syrup2 heaped tbsp thick honey125g/4oz butter 125g/4oz light muscovado sugar350g/12oz plums 2 large free-range eggs240ml/8fl oz milk 250g/8oz plain flour 1 lightly heaped tsp baking powder 1 level tsp bicarbonate of soda 1 lightly heaped tsp ground cinnamon 1 lightly heaped tsp ground ginger 200g/7oz golden syrup 2 heaped tbsp thick honey 125g/4oz butter 125g/4oz light muscovado sugar 350g/12oz plums 2 large free-range eggs 240ml/8fl oz milk 5 plums1tbsp light muscovado sugar1tbsp butter1 tbsp syrup from a jar of stem gingerdouble cream, to serve 5 plums 1tbsp light muscovado sugar 1tbsp butter 1 tbsp syrup from a jar of stem ginger double cream, to serve Method Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. 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 golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour.Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down.Serve the cake with a generous topping of the spicy plums and a dollop of cream. Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl. Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. Set aside and allow to cool slightly. Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. Set aside and allow to cool slightly. Halve the plums, or cut them into quarters if they are very large, and remove the stones. 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. Break the eggs into a bowl, pour in the milk and whisk lightly to mix. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour. Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down. Serve the cake with a generous topping of the spicy plums and a dollop of cream. Serve the cake with a generous topping of the spicy plums and a dollop of cream.