27 Sep 2015

Plum Sponge Pudding

No Comments Baking and Cake

A tree full of plums, cupboards full of plum jam, plums for breakfast, dinner and tea. This sponge pudding/upside down plum cake is a good way to use up any you might have. It would also work well with damsons or other fruit.

Plum Sponge Pudding
Prep time
Cook time
Total time
Serves: 12 slices (2 x 25cm cakes)
Fruit Base
  • 75g light brown sugar
  • 75g butter
  • 400g plums (enough to cover your tart tin)
  • 100g butter
  • 100g caster sugar
  • 125g self-raising flour
  • 25g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs
Fruit Base
  1. Preheat the oven to 175C/350F, grease 2 x 25cm tart tins.
  2. Cream the butter and brown sugar, then spread into the tins.
  3. Slice the plums, remove the stones, then arrange over the base.
  1. Beat the butter and sugar until light, then add the eggs and vanilla.
  2. Add the flour and baking powder and mix well.
  3. Spread over the plums and bake for 40-45 mins until golden brown and set.
  4. Cool in the tin then flip upside down onto a wire rack.
You can also make individual portions using a cupcake tray. I had enough for a 25cm cake, a 20cm cake and 3 mini sponge puddings made in a cupcake tray.

Plums arranged on top

Spread the sugar topping on the bottom, then arrange the plums on top

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