My greengage plum tree has had a super crop this year, but it has been a battle harvesting the plums as the blackbirds like them a lot. The trouble is the blackbirds don’t just eat one, they peck a hole and eat a little bit then go onto the next. I’ve picked several pounds of plums and stewed and frozen some, and given loads away.
I decided I’d make something a little different and produced this plum pudding cake. It can be eaten either as a cake or with cream as a dessert.
If you don’t have greengage plums, any plums will be a good substitute.
- Approximately 20 greengage plums quartered and stoned
- 4 oz butter
- 4 oz soft brown sugar
- 2 eggs
- 6 oz self-raising flour
- 1/2 level tespoon cinnamon
- 2 dessertspoons granulated sugar
Switch on oven to 180 C
Grease and line a 7 ½ inch cake tin with greaseproof paper.
First quarter the plums. I score round each one with a knife then twist the sections off. Discard the stones.
In a bowl cream together the butter and sugar. Add one egg at a time beating each egg into the mix. Add the flour, stirring well to make a smooth mixture.
Put half the mix into the prepared cake tin, smoothing it level.
Layer half the quartered plums on top of the mix, pushing each quarter down slightly.
Spoon the rest of the mix on top, levelling as before.
Put the rest of the quartered plums on top pressing them into the mix slightly. I start with a circle round the outside, then inner circles from that. The whole surface should be mostly plums.
Sprinkle the cinnamon on top, then scatter the demerara sugar over to give a crunchy top. You can use more sugar if you like a sweeter taste.
Bake in the oven at 180 C (fan), for an hour and a quarter.
Remove the pudding cake from the tin, and if not eating it warm, cool on a wire rack. Remove the greaseproof paper.
Keep the plum pudding cake in an airtight tin.
The plum pudding cake can be eaten warm or cold either as a cake or a dessert.
My favourite is cold as a dessert served with thick cream, but then a slice with a cup of tea is rather good.