Plum & Custard Cake

I don’t think you could get a more autumnal recipe if you tried. I first spotted this recipe after reading Emma’s post on what she is making this season. I love seasonal baking and I have certainly swapped fresh, zesty bakes in favour of more warming, comforting bakes filled with sugar, spice and everything nice.

Autumn is a time for hearty crumbles, all the carbs, stoned fruit and spice. Ginger and cinnamon are my go-to’s.

Fresh, seasonal stoned fruit and thick, creamy custard mixed into a cake? Oh yes, this is the kind of cake that perfectly sums up the season.

This recipe comes from Delicious magazine and is very simple to make, for a lovely autumnal afternoon treat. There is no faffing about with decorations to make it look pretty, the plums do that on their own. Serve with a dollop of cream or ice-cream – or even have warm with even more custard! 

Ingredients 

  • 250g butter, softened
  • 250g caster sugar
  • 4 large eggs
  • 250g self-raising flour
  • ¼ tsp bicarbonate of soda
  • 75g ready-made custard
  • 15 ripe plums 5 chopped, 10 halved
  • 50g flaked almonds
  • Golden syrup or honey to serve

Method

  1. Preheat the oven to 180oc and grease and line a large swiss roll tin (20cm x 30cm) with grease-proof paper
  2. Whisk the butter and sugar together, until light and fluffy and then add in one egg at a time, adding 1 tbsp of flour with each egg that you whisk in. This is to prevent curdling
  3. Next, fold in the flour and bicarbonate of soda until fully incorporated and no floury patches remain
  4. Finally, fold in the custard and chopped plums, pour into the cake tin and level off until it is even
  5. Bake for 20 minutes and then, gently take out of the oven. Press in the plum halves, scatter with flaked almonds and then return to the oven to continue to bake for another 40-45 minutes or until the cake is golden and a skewer in the middle comes out clean (there may be a few sticky crumbs but it shouldn’t be raw)
  6. Remove from the oven and leave to cool before cutting into squares. Serve with a drizzle of golden syrup or honey and a good dollop of ice-cream.

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