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Plum Spice Splice


  • 2 cups self-raising flour

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • ½ cup castor sugar

  • 1 egg

  • 1 cup milk

  • 100g butter, melted

  • 1 x 825g can dark plums, halved, stones, juice reserved

  • 50g butter, melted, extra

  • ¾ cup castor sugar, extra

  • ½ teaspoon cinnamon, extra

  • ½ teaspoon mixed spice

  • cream, for serving


  • 1.

    Combine flour, cinnamon, baking powder and sugar in a bowl. Make a well in the centre and mix in egg, milk and butter to a smooth batter.

  • 2.

    Spoon into a buttered rectangular baking dish and arrange plum halves on top, cut side down. Pour over extra melted butter and sprinkle with 2 tablespoons extra sugar, extra cinnamon and mixed spice.

  • 3.

    Bake at 200C for 25-35 minutes until golden brown.

  • 4.

    Boil reserved syrup with remaining castor sugar for 10 minutes until reduced and syrupy. Serve squares of cake with plum syrup and cream.


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