Upside-down plum pudding
Serves 10
Topping
6 plums
2 pieces stem ginger
4 tbsp syrup from the stem ginger
Caramel sauce
150 g brown sugar
60 g butter
150 ml double cream
Cake ingredients
175 g plain flour
2 tsp baking powder
150 g butter
125 g brown sugar
2 large eggs
2 tbsp milk
1/2 tbsp ground ginger
1/2 tsp mixed spice
Method
Wash, stone and chop the plums.
For the caramel sauce, place the brown
sugar, butter and cream into a pan,
bring to the boil and simmer for 2 more
minutes. Pour into a bowl and leave to
cool.
Chop the stem ginger into small pieces.
Grease a microwave safe flan dish
(
C
25 cm) and line with baking
parchment. Spread 8 tbsp of the
caramel sauce over the base and
arrange the plums, stem ginger and
syrup evenly on top.
For the cake, sift together the flour and
baking powder. Beat the sugar and
butter until creamy and alternately stir
in the eggs, flour, milk and spices.
Spread the mixture over the plums,
flatten with the back of a spoon and
bake until golden.
Turn the cake out while still warm and
pour over the rest of the caramel sauce.
Baking
32
Содержание H6000BM
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