Apart from stoning the plums, it’s easy to make, its deep colour gives it a sumptuous air and it’s downright delicious. Perfect for wowing your dinner-party guests or for a family afternoon tea.
Pour into a 23cm (9") round silicone mould or non-stick cake tin – make sure it’s not one with a loose bottom.
Scatter in the sugar then drizzle the rose syrup over the top so that it’s evenly distributed.
75 g golden granulated sugar, 2 tbsp rose syrup
Lay the plums over the sugar skin-side-down to cover the bottom of the tin.
400 g purple plums
In a large bowl, cream the butter and sugar together until light and fluffy.
100 g unsalted butter, 100 g golden caster sugar
Beat in the eggs, one by one, followed by the ground almonds.
2 large eggs, 25 g ground almonds
Sieve in the flour, baking powder and bicarb, then stir until just combined.
200 g wholemeal spelt flour, 1 tsp baking powder, pinch bicarbonate of soda (baking soda)
Finally stir in the kefir, buttermilk or sour milk.
125 ml kefir, buttermilk, sour milk or watered down yoghurt
Spoon the batter over the top of the plums. Level the top with the back of a spoon and bake in the middle of a preheated oven at 180℃ (350℉, Gas 4) for about 40 minutes. The top should be well risen, firm and golden, but try not to over bake.
Allow to cool in the tin for a few minutes, then carefully turn out onto a plate.
Notes
Delicious eaten warm with custard, but almost just as good cold. Will keep for a couple of days in sealed container.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.