- 200g (1 cup) caster sugar
- 150g (1 cup and 4 tbsp) self-raising flour
- 1 tsp baking powder
- 150g butter
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla essence
- 10 stoned prunes
- 4 plums, stoned and quartered
- 80g shelled walnuts or pecans
- 60g raw sugar
- 1 tsp cinnamon
- 40g butter
We tested this recipe three times before it came to print to ensure success on every level. You can use imported plums or well-drained canned plums.
Preheat oven to 160°C fan bake and butter a 26cm non-stick springform cake tin.
In a food processor, place sugar, flour and baking powder and ‘pulse’ for a few seconds to aerate. Add the butter, eggs, milk and vanilla and process until the batter is smooth (about 20 seconds), scraping down the sides of the bowl.
Pour the batter into the cake tin then dot with prunes and plum pieces. Mix together the nuts, sugar and cinnamon and sprinkle this mixture over the fruit. Dot with butter.
Bake for 1 hour or until golden brown and crisp. Serve warm with a little thick cream, flavoured with nutmeg if you like.
Wine match, 2015 Waipara Hills Waipara Valley Pinot Noir
A darker flavoured Pinot with firm tannins and a silky texture.
The dark cherry fruit characters and enticing earthiness of the Waipara Hills Pinot Noir will marry perfectly with the sticky prunes and plums in this rich dessert.