I am totally indebted to Darina for this recipe. I sometimes make this with peaches or nectarines too. It is such a great pudding for a dinner party of any sort and if there is any left over, it will keep for days, great with a cup of coffee.
Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a golden brown.
Meanwhile half and stone the plums, carefully arrange cut side down in a single layer over the caramel (this will be the top of the cake when it is cooked).
Put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds, then add the eggs and stop as soon as the mixture comes together. ( if you don’t have a food processor, just cream the butter and sugar, add the eggs one by one, then mix in the flour).
Spread the mixture in an even layer over the plums in the pan.
Bake in the preheated oven for about one hour.
The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.
Run a knife around the edges to make sure it has not stuck anywhere.
Do leave it to sit for 3 or 4 minutes before turning out.
A couple of people have asked about the pan to use. After a couple of false starts I successfully used a shallow cast iron pan/casserole of about 30cm diameter. This was good because I could do it all in the one pan, when I tried to cook the sugar syrup and transfer to a cake pan, it set and got messy. The only down side was the pan is heavy to turn, but it did turn out beautifully and the pan was easy to clean afterwards.
I have made this tart a few times and every time it has turned out just right. Very simple to make and the plums just make the cake so moist and delicious. Fantastic with cream. All my friends love it too but i am keeping the recipe a secret!! ;-) LOL!
This was one of my favorite puddings as a child and had forgotten all about it. Can't believe how nice it is cold with a coffee, if you can manage to save any.
Totally agree with Ben - have been making this cake/pudding for a cafe and it has been so very popular!People who don't normally eat cake are asking for the recipe!
Nothing wrong with a classic, simple cake. Perfectly good recipe, easy to make. No need to follow the fashions or spend hours in the Kitchen. Snobbery or just a bad cook???
What a silly attitude; so what if the recipe was made in the 60's! So was, er..shepherd's pie for example, roast beef etc.etc. should we abandon any recipe made before the immediate present. God, I can't stand idiots like you.
A couple of people have asked about the pan to use. After a couple of false starts I successfully used a shallow cast iron pan/casserole of about 30cm diameter. This was good because I could do it all in the one pan, when I tried to cook the sugar syrup and transfer to a cake pan, it set and got messy. The only down side was the pan is heavy to turn, but it did turn out beautifully and the pan was easy to clean afterwards.
Way too much sugar!. I use 1/2 to 1/3 of the amount suggested with good results, otherwise the sweetness is overpowering
please tell me what size/type pan/baking tin should I use???
an oldie but a goody, i make up side down cake's all the time ,my grand-kids love them
Following the exact measurements I found that the batter was very thick and difficult to spread over the fruit.... any guidance?
A Great simple tasty recipe, entire family loves it and so easy to make. recommend to anyone! wont be dissapointed Kim
I have made this tart a few times and every time it has turned out just right. Very simple to make and the plums just make the cake so moist and delicious. Fantastic with cream. All my friends love it too but i am keeping the recipe a secret!! ;-) LOL!
This was one of my favorite puddings as a child and had forgotten all about it. Can't believe how nice it is cold with a coffee, if you can manage to save any.
Lovely cake. Classic recipe, easy to make and very tasty !:) I tried it and loved it
what size pan should be used?
Totally agree with Ben - have been making this cake/pudding for a cafe and it has been so very popular!People who don't normally eat cake are asking for the recipe!
Nothing wrong with a classic, simple cake. Perfectly good recipe, easy to make. No need to follow the fashions or spend hours in the Kitchen. Snobbery or just a bad cook???
A very dated recipe from the 60's....upside down pineapple,plum,apple etc cake. Boring.
What a silly attitude; so what if the recipe was made in the 60's! So was, er..shepherd's pie for example, roast beef etc.etc. should we abandon any recipe made before the immediate present. God, I can't stand idiots like you.
nobody asked for a *** :D