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Cakes
Ginger and plum pudding
Preparation time: 50 minutes
Serves 10
For the topping
6 plums | cut into eighths
2 pieces preserved stem ginger | cut
into small chunks
1 tbsp. syrup from the preserved stem
ginger
For the caramel sauce
150 g brown sugar
60 g butter
150 g cream
For the dough
175 g plain white flour
2 tsp. baking powder
150 g butter
125 g brown sugar
2 large eggs
1 tbsp. milk, 3.5% fat
½ tbsp. ground ginger
½ tsp. mixed spice
For the cake tin
1 tsp. butter
Accessories
Microwave safe flan dish, 25 cm
Baking paper
Rack
38
Preparation
To make the caramel sauce, place the
sugar, butter and cream in a saucepan,
bring to the boil and simmer for a
further 2 minutes. Pour into a bowl and
leave to cool.
Grease the flan dish and line with
baking paper. Spread 4 tbsp. of the
caramel sauce over the base and
arrange the plums, stem ginger and
syrup evenly on top.
To make the cake mixture, sift the flour
with the baking powder. Cream the
butter and sugar, alternately folding in
the eggs, flour, milk and spices.
Spread the mixture over the plums,
levelling it with a spoon.
Automatic programme:
Place the flan dish on the rack in the
oven and bake.
Manual:
Place the flan dish on the rack in the
oven and bake using the settings
indicated for cooking stages 1 to 3.
Turn the cake out while still warm and
pour over the rest of the caramel sauce.
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