GLOBAL GAS / dessert

Plum Ginger Upside-Down Cake

A ginger sponge baked over plums and brown sugar, then turned out fruit-side up.

Ingredients

• 400 g plums, halved and stones removed
• 150 g softened butter
• 60 g light brown sugar
• 120 g caster sugar
• 2 medium eggs
• 160 g self-raising flour
• 2 tsp ground ginger
• 3 tbsp milk

Method

1. Heat the oven to 180°C, 160°C fan. Line the base of a solid 20 cm round cake tin.
2. Spread 30 g of the butter over the base, scatter with brown sugar and arrange the plums cut-side down.
3. Beat the remaining butter with the caster sugar. Beat in the eggs, then fold in the flour, ginger and milk.
4. Spread the batter over the plums and bake for 35–40 minutes until risen and a skewer comes out without wet batter.
5. Rest for 10 minutes, loosen the edges and turn onto a serving plate.

A solid tin keeps the plum juices contained during baking.