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Sticky plum and custard cake

Sticky plum and custard cake

Name: Sticky plum and custard cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 16
Cuisine: British recipes
Ingredients: 250g unsalted butter, softened, plus extra for greasing; 250g golden caster sugar; 4 large free-range eggs; 250g self-raising flour; ¼ tsp bicarbonate of soda; ¼ tsp salt; 1 tsp vanilla extract; 75g ready-made thick custard, such as Ambrosia; 15 ripe but firm red and yellow plums, 5 chopped, 10 halved; 50g flaked almonds; Golden syrup to serve

Easy
September 2014

Easy
September 2014

Test kitchen approved

Serves 16
Hands-on time 20 min, oven time 1 hour, plus cooling

Don’t know what to do with all those plums? This sticky cake recipe uses a mix of 15 yellow and red plums, so it’s perfect if you have a seasonal glut.

It’s a beautiful-looking cake and an ideal dinner party dessert.

Nutrition: per serving

Calories: 302kcals
Fat: 17.6g (9.2g saturated)
Protein: 4.8g
Carbohydrates: 31.9g (20.7g sugars)
Fibre: 1.6g
Salt: 0.3g

Nutrition: per serving

Calories: 302kcals
Fat: 17.6g (9.2g saturated)
Protein: 4.8g
Carbohydrates: 31.9g (20.7g sugars)
Fibre: 1.6g
Salt: 0.3g

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Ingredients

250g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
4 large free-range eggs
250g self-raising flour
¼ tsp bicarbonate of soda
¼ tsp salt
1 tsp vanilla extract
75g ready-made thick custard, such as Ambrosia
15 ripe but firm red and yellow plums, 5 chopped, 10 halved
50g flaked almonds
Golden syrup to serve

Method

Heat the oven to 180°C/fan160°C/ gas 4. Grease and line the base and sides of a 20cm x 30cm x 5cm cake or swiss roll tin with baking paper.
In a large bowl, whisk together the butter and sugar using an electric hand mixer until pale and fluffy. Beat in the eggs, one by one, adding a little flour with each. Fold in the rest of the flour, the bicarbonate of soda and the salt.
Fold in the vanilla extract, custard and chopped plums, then pour the mixture into the cake tin and smooth out. Bake for 25 minutes, then very gently, so the mixture isn’t disturbed, remove from the oven and lightly lay the plum halves, cut-side up, on top. Scatter with the almonds, then bake for another 45 minutes or until golden – cover with foil if the cake browns too quickly. Test the cake is ready by pushing a skewer into the middle – it should be slightly sticky but not wet.
Remove from the oven and leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Drizzle with golden syrup to serve.

delicious. tips

The finished cake will keep, wrapped in baking paper and foil, for up to 3 days.

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Isa Ouwehand says:

13th Jun 2015 at 11:13 am

I love this recipe because it combines my favourite flavours and is such a versatile recipe! Also, it went down brilliantly with my flatmates and friends. The almonds add a little crunch, and the slight sourness of the plums is balanced perfectly by the creamy sweetness of the custard. Plus, the custard makes sure the cake doesn’t become dry. I added a little granulated brown sugar to add extra crunch, and added the plum halves from the start to make sure they caramelised properly, both of which worked perfectly.

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