We tested it three times before it came to print to ensure success on every level. You can use imported plums or well drained canned plums.
200g caster sugar
150g self raising flour
1 tsp baking powder
2 large eggs
½ cup milk
1 tsp vanilla essence
10 stoned prunes
4 plums, stoned and quartered
80g shelled walnuts or pecans
60g raw sugar
1 tsp cinnamon
Preheat oven to 160 deg C and butter a 26 cm non-stick springform cake tin.
In a food processor, place sugar, flour and baking powder and ‘pulse’ for a few seconds to aerate. Add the butter, eggs, milk and vanilla and process until the batter is smooth – about 20 seconds, scraping down the sides of the bowl.
Pour the batter into the cake tin, then dot with prunes and plum pieces. Mix together the walnuts, sugar and cinnamon and sprinkle this mixture over the fruit. Dot with butter.
Bake at 160 deg C fan bake for one hour or until golden brown and crisp.
Serve warm with a little thick cream, flavoured with nutmeg if you like.