Classic plum pie with custard
This traditional favourite is an ideal post-Sunday lunch pud
Spiced plum & coconut cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 12
Skip to ingredients
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- 200g buttermelted
- 200g Greek-style coconut flavoured yogurtplus extra to serve (optional)
- 200g light brown soft sugarplus 1 tbsp
- 3 medium eggs
- 1 tsp vanilla extract
- 250g self-raising flour
- 85g desiccated coconut
- ½ tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 4 plumshalved, stoned and cut into wedges
- handful of coconut flakesor extra desiccated coconut (optional)
Nutrition: Per serving
- kcal356
- fat21g
- saturates14g
- carbs36g
- sugars20g
- fibre3g
- protein5g
- salt0.8g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 20cm springform cake tin with baking parchment. Whisk the melted butter, yogurt, 200g brown sugar, the eggs and vanilla together in a jug to combine. Mix the flour, desiccated coconut, baking powder, spices and ½ tsp salt together in a bowl.
step 2
Pour the wet ingredients into the dry and mix into a smooth batter. Pour into the tin, then arrange the plums on top. Scatter over the 1 tbsp brown sugar and coconut flakes, if using. Bake for 1 hr 10 mins, or until risen, golden and a skewer inserted into the middle of the cake comes out clean.
step 3
Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool slightly. Serve warm with a spoonful of coconut yogurt, if you like, or leave to cool completely. Will keep in an airtight container for three days or frozen for three months.