Plum and ginger upside-down cake

Serves: 8

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 175 gram(s) (6oz) flour, sifted
• Half teaspoon(s) bicarbonate of soda
• 2 teaspoon(s) each of ground ginger and mixed spice
• 2  eggs, beaten
• 175 gram(s) (6oz) soft brown sugar
• 125 gram(s) (4oz) melted butter
• 150 ml (¼ pint) milk
• For the toffee:
• 75 gram(s) (3oz) butter
• 175 gram(s) (6oz) soft brown sugar
• 10  plums, halved and stoned
• You will need: a large ovenproof dish, lightly greased with butter

Method

1. Preheat oven to gas mark 4/180ºC (170ºC in a fan oven). To make toffee, in a saucepan, heat butter and sugar. When sugar is dissolved and you have a creamy toffee, pour this mixture into serving dish. Then arrange plums on top.
2. In a large bowl, mix flour, bicarbonate of soda and spices, and put to one side. In another bowl, beat together eggs, sugar, butter and milk till well combined. Then tip into flour mixture and combine so it forms a smooth batter.
3. Pour this mixture over plums and tilt so it covers evenly. Sit dish on a baking sheet in case it bubbles over, and put in oven. Cook for about 45-60 mins, till risen and golden, and a skewer comes out clean when pushed into the middle of pudding. Allow to cool for 5 mins, then loosen edges with a knife. Have a large serving plate at the ready and place this on top of the dish. Do this with a tea towel or ovengloves and quickly invert dish onto the plate. Serve with crème fraîche.
4. COOK'S TIP This plum and ginger pudding won't spoil if made a few days in advance and kept in the fridge. Simply reheat when ready to serve.

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