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Plum Pudding Cake
A sweet and spicy plum cake served with a warm, syrupy plum topping and double cream.
Baking
Vegetarian
Dessert
Spicy
Plums
Estimated Nutrition
Calories
604
kcal / serving
4832 kcal total
Carbs
93.2
g
per serving
745.2 g total
Fat
24.1
g
per serving
192.4 g total
Protein
7.6
g
per serving
60.5 g total
Cook Time
35
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1
tsp
Baking Powder
lightly heaped
1
tsp
Bicarbonate Of Soda
level
200
g
Golden Syrup
125
g
Light Muscovado Sugar
1
tbsp
Light Muscovado Sugar
for topping
CondimentsSauces
1
tbsp
Stem Ginger Syrup
for topping
Dairy
125
g
Butter
2
piece
Eggs
large
240
ml
Milk
1
tbsp
Butter
for topping
1
piece
Double Cream
to serve
Fruits
350
g
Plums
halved or quartered, stones removed
5
piece
Plums
halved and de-stoned, for topping
GrainsCereals
250
g
Plain Flour
NutsSeeds
1
tsp
Ground Cinnamon
lightly heaped
1
tsp
Ground Ginger
lightly heaped
Other
2
tbsp
Honey
thick, heaped
Method
1
Preheat the oven to 180°C and line a 24cm square cake tin with baking parchment.
2
Sift the flour, baking powder, bicarbonate of soda, cinnamon, and ginger into a bowl.
3
Gently heat the golden syrup, honey, and butter in a pan until melted.
4
Stir the muscovado sugar into the syrup mixture and allow it to cool slightly.
5
Halve or quarter the plums and remove the stones.
6
Whisk the eggs and milk together in a separate bowl.
7
Incorporate the syrup mixture and the egg mixture into the dry ingredients to form a loose batter.
8
Pour the batter into the tin, add the plums, and bake for 30-35 minutes.
9
Simmer the extra plums, sugar, butter, and ginger syrup in a covered pan until softened.
10
Serve the cake topped with the spicy plum mixture and double cream.