Recipe details

Method

1)Pre-heat the oven to 180ºC/350ºF/Gas mark 4.
2)Grease and line a 23cm/9 inch springform tin with a baking parchment paper.
3)Slice the plums.
4)Whisk the eggs, sugar and lemon zest together until the mixture is thick and mousse –like. The whisk should leave a trail in the mixture!
5)Sift the flour, baking powder and the salt over the egg mixture,& fold in gently.
6)Slowly drizzle in the melted butter from the side of the bowl and fold in gently with a metal spoon.
7)Carefully stir in the sliced plums and chopped nuts
8)Spoon into the prepared tin and level the surface.
9)Bake for 40 minutes.
10) Allow to cool for 10 minutes before inverting onto a wire rack. Turn the cake the right way up.

Non Dairy Brandy Custard

Ingredients
6 egg yolks
75g caster sugar
500ml soya milk
1 tablespoon brandy
2 tablespoons custard powder

Method
1)Beat the eggs with the sugar until pale and thick.
2)Heat the milk to the boil. Take 2 tablespoons of the milk and mix it with the custard powder so that if forms a paste.
3)Whisk the remaining milk into the custard paste. Pour the custard milk into the egg and sugar mixture. Mix together. Add the brandy.
4)Return to the saucepan and heat gently stirring continuously.
5)Continue to cook until it coats the back of a spoon.

To serve the Stylish Way: Dust the cake with vanilla sugar and decorate with thin strips of lemon zest. Cut the pudding into thick slices and serve with hot custard or ice-cream.