4 tbsp baking margarine, plus a little for greasing the dish
80g light soft brown sugar, plus 2 tbsp and a little for sprinkling in the dish
8 ripe plums
3 free range eggs, beaten
75g plain flour
75g ground almonds
1 tsp almond essence
150ml single cream
- Preheat the oven to 170C/Gas 3. Lightly grease an ovenproof dish and sprinkle with a little sugar. Halve the plums and remove their stones. Melt 2 tbsp of the margarine and 2 tbsp of the sugar in a heavy based pan, add the plums and cook gently for 5-10 mins until the fruit is just starting to soften (how long they need to be cooked for depends on how ripe the fruit is).
- Put the rest of the margarine and sugar in a bowl and mix until creamy. Add the remaining ingredients and quickly whisk together.
- Pour this mixture into the dish, top with the plums, cut-side facing upwards and bake for 25-30 minutes until the sponge is golden and set.
Source - The Co-operative instore magazine.