Plum & Sour Cream Sponge Pudding


230g unsalted butter, room temperature

230g golden caster sugar

4 large organic eggs

300ml sour cream

1tsp vanilla extract

250g self raising flour,sieved

1tsp baking powder

6-8 plums, stoned and sliced

1 tbsp demerara sugar


  1. Pre-heat oven Gas 6/200c/ 400f
  2. Grease and line an 8 inch spring form cake tin.
  3. Beat the butter, sugar and eggs using an electric whisk.Then add the sour cream and vanilla extract.
  4. Fold in the flour and baking powder then pour into prepared cake tin. Bake for 20mins.
  5. While the sponge cake is baking, prepare the plums.
  6. Take sponge cake out of the oven, arrange the fruit on top and sprinkle with demerara sugar. Return to oven and bake for further 30-40mins or until the sponge is cooked. Use the knife trick and test centre of cake to check cooked; if it comes out clean it’s cooked. 
  7. Serve with custard or ice cream. Enjoy!

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