3/4 cup (100 g) 4 oz plain flour (All purpose)
pinch of salt
1 egg
1 1/4 cup (1/2 pint) 300 ml milk
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 lb (450 g) cooking plums, halved and stoned (seeded)
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
fresh single cream to serve
pinch of salt
1 egg
1 1/4 cup (1/2 pint) 300 ml milk
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 lb (450 g) cooking plums, halved and stoned (seeded)
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
fresh single cream to serve
method
1. Sift the flour and salt into a bowl. Beat to a smooth batter with the egg and half the milk. Stir in remaining milk.
2. Put the butter into a 25 x 30 cm (10 x 1 2 inch) baking tin. Heat in the oven at 220°C (425°F) mark 7 for 1 minute.
3. Add the plums to the tin, sprinkle with sugar and spice and pour in batter.
4. Bake in the oven at 220°C (425°F) mark 7 for 30 minutes. Reduce temperature to 200°C (400°F) mark 6 for a further 15-20 minutes.
Serve warm with the fresh cream.
2. Put the butter into a 25 x 30 cm (10 x 1 2 inch) baking tin. Heat in the oven at 220°C (425°F) mark 7 for 1 minute.
3. Add the plums to the tin, sprinkle with sugar and spice and pour in batter.
4. Bake in the oven at 220°C (425°F) mark 7 for 30 minutes. Reduce temperature to 200°C (400°F) mark 6 for a further 15-20 minutes.
Serve warm with the fresh cream.
serving amount
serves 6
rate this recipe
9.6
out of 10
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