Spiced plum custard cake
Last night we had a power cut right in the middle of cooking dinner. The whole area plunged into darkness, but if there was ever a good night to have a blackout, maybe it's Bonfire Night. Lighting up the sky, the fireworks allowed us to see where the matches and candles were (thank goodness for Hygge as I've bought a LOT of candles these last few days!). And so we were able to finish making dinner by torchlight, candles and all the colours of the rainbow from the fireworks. I loved it.
Updates from the power company came in every now and then, promising us a return to power within the hour, but it didn't come back on until we were in bed. So we spent the evening under blankets, candles lit and chatting about everything under the sun whilst we watched some amazing fireworks displays all over the city through our living room window. It was really nice, embracing that lack of technology and not just sitting zoned out in front of the tv. And who knew that my twelve year old son and almost fifty year old husband knew all the words to Taylor Swift songs - ha! The things you discover during a power cut.
Anyhoo, during the day yesterday I baked and cooked and baked some more. Trying to get ahead for the next few days and to make a bit extra to stick in the freezer. I found a punnet of plums in my local shop for 50p and they were just crying out to be made into something better. So here is the perfect Autumn cake to be enjoyed with a little cream, by candlelight and to the tunes of Taylor Swift. Have a great weekend folks. x
130g plain flour
25g caster sugar
1 tsp baking powder
120g unsalted butter, cold and cut into cubes
2 tablespoons double cream
1 free range egg, beaten
4 to 6 red plums (depending on size), stoned and sliced
1 tsp mixed spice + 1 star anise
For the custard:
100g caster sugar
120ml double cream
1 tsp vanilla extract
Pre-heat the oven to 180 degrees C.
Grease and line a 23cm springform cake tin.
Put the sliced plums in a bowl and mix with the spices and the star anise. Leave to infuse.
In another bowl, stir together the flour, the sugar and the baking powder. Add the cubes of cold butter and using your fingers or a food processor, mix together until it forms coarse breadcrumbs.
Stir in the vanilla extract, the double cream and the egg. Mix until combined.
Press the dough into the bottom of the cake tin and smooth over evenly. Arrange the spiced plums over the top. Bake for 20 minutes.
Whilst the cake is baking, make the custard. Whisk together the cream, sugar, the egg and the vanilla extract.
When the cake is baked, take it from the oven and pour over the custard. Return to the oven and bake for another 25 minutes or until the custard has set.
Enjoy warm or cold and it's lovely with some cream poured over the top. x