CookEat Recipe
Plum and Orange Pudding Cake
A warm spoonable cake with plum wedges and orange pieces in a tender citrus crumb. Baked and served in its dish; makes six dessert portions.
Method
Steps
Step 1
Plan for 25 minutes preparation, 40–45 minutes baking and 25 minutes cooling. Heat the oven to 180°C conventional / 160°C fan. Use 5 g of the butter to grease a 20 cm round ovenproof dish, at least 5 cm deep. Melt the remaining 75 g butter and cool until lukewarm.
Step 2
Stone the plums and weigh 250 g flesh, then cut into 1 cm wedges. Peel the orange, remove membranes and seeds and weigh 100 g flesh. For the lemon allocation, measure 2 g finely grated zest and 18 g strained juice.
Step 3
Whisk the melted butter with 100 g of the brown sugar. Add the 120 g beaten egg weighed without shells, the liquid cream at 35% fat, and the lemon zest and juice. Combine the flour and baking powder separately, then fold into the wet mixture.
Step 4
Fold in the orange and half the plum wedges. Spoon into the dish, then arrange the remaining plums over the surface. Sprinkle with the remaining 20 g brown sugar.
Step 5
Bake for 40–45 minutes until the cake centre springs back and a skewer placed into cake beside the fruit shows no wet batter. If the top colours early, cover loosely with foil and continue in 5-minute intervals.
Step 6
Stand for 25 minutes. Spoon six portions from the baking dish while warm. Do not try to turn the warm fruit cake onto a rack.
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