Sticky plum and custard cake

Sticky plum and custard cake

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.

Sticky plum and custard cake

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

  • Serves icon Serves 16
  • Time icon 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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

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

delicious. tips

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

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. 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.

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Low-fat desserts

Cinnamon baked fruit

This easy pudding recipe, made with stone fruit, bananas, rum...

Save recipe icon Save recipe icon Save recipe

Teatime traybake recipes

Plum and almond sponge cake

A gloriously moist cake, this plum, marzipan and almond sponge...

Save recipe icon Save recipe icon Save recipe

Crumble recipes

Rachel Allen’s plum and apple crumble

Chef Rachel Allen says: “Everybody loves crumble and adding oat...

Save recipe icon Save recipe icon Save recipe

Mini dessert recipes

Mini plum and sauternes pies

These gorgeous mini pies are made with plums and sauternes...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.