Plum & Apple Upside Down Cake

Preperation time: 20-30 mins
Cooking time: 25-30 mins
Serves: 6

Recipe Ingredients

One punnet plums
One cooking apple
4oz self-raising flour (110g)
1 teaspoon baking powder
4oz soft margarine (110g)
4oz demerara sugar (110g)
2 medium or large eggs
Hot water

Recipe Method

Pre-heat the oven to gas mark 3, 325degF or 170degC.

Prepare one non-stick springform cake tin by lining the base with halved plums and sliced peeled cored apple. Sprinkle with a dessertspoon of Demerara sugar from the 4oz allowance.

Take a large bowl, add all the remaining ingredients except the hot water. Whisk all the ingredients together until thoroughly combined. If the mixture doesn't drop off a wooden spoon easily when tapped on the side of the bowl, add 1-2 teaspoons of hot water and whisk again. Keep adding hot water until you get a soft mixture.

Place spoonfuls of the cake mixture onto the fruit, then gently level the mixture off and bake in the centre of the oven for 25-30mins.

When cooked, the sponge should spring back easily when the middle is depressed.

Release the side of the tin and remove, then place a suitably sized plate on top of the cake, turn over and gently and carefully release the base – hopefully, leaving the fruit behind in the sponge!

Either cool and slice as an ordinary cake, or serve as a dessert while still warm with custard or cream or crème freche or some other choice of lusciousness.