Compote is one simple solution making a delicious accompaniment to yoghurt.
However, if you're looking for some comfort food then this recipe is for you.
Ooops! Perhaps I shouldn't be using such a terrible term as 'comfort food'. In a few years Google will be trawling our blogs deleting such terms in a desperate attempt to reduce obesity. Very scary to read child obesity is on the increase...stop giving them those sugary drinks!
I tried this particular recipe from the Good Food website with a couple of minor alterations.
butter, for greasing
2 tbsp demerara sugar
For the cake
175g dark muscovado sugar
140g golden syrup
2 eggs, beaten
300g self-raising flour
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice
- Heat oven to 180C/160C fan/gas 4.
- For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins.
- Meanwhile, grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar.
- Wash the plums, remove the stones and slice. Arrange in the base of the tin - see picture below.
- Once the butter and syrup mix has cooled slightly stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
- Pour the batter into the tin, over the plums, and bake for 50-60 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.
Delicious served with cream or ice-cream. Equally delicious sliced cold with a cup of coffee. Cuts into 16 generous squares.