Ingredients
- 175 g butter (unsalted) (melted)
- 175 g unrefined golden caster sugar
- 1 tsp almond extract
- 3 eggs (separated)
- 175 g self-raising white flour
- 350 g plum(s) (firm, stoned and halved)
- unrefined golden icing sugar (to finish)
Directions
- Preheat the oven to 190°C (170°C fan, gas mark 5). Grease and line a baking tin approx 11 x 7 inch. Whisk the sugar and melted butter together until light.
- Add the almond extract and gradually beat in the egg yolks, one at a time.
- Whisk the egg whites until stiff and gradually fold into the mixture, alternately with the flour.
- Spoon into the prepared tin and level the surface.
- Arrange the plum halves on top, skin side down.
- Bake for about 35–45 minutes until risen and golden.
- Remove from the oven and sift over a layer of icing sugar. Allow to cool in the tin.
- Serve warm as a pudding with whipped cream or ice cream.