200g/7oz Odlums Cream Plain Flour
1Tablespoon Sugar
1Teaspoon Baking Powder
125g/4oz Butter
170ml Carton Fresh Cream
2 Eggs
Plums (halved and pitted)
75g/3oz Caster Sugar
1 Teaspoon Vanilla Essence


  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a tin or pyrex dish 25cms x 18cms/10″ x 7″ approx.
  2. Put the flour, sugar and baking powder into a mixing bowl. Rub in the butter until mixture resembles breadcrumbs.
  3. Stir in 2 tablespoons of the cream and 1 egg. Bring together to form a dough.
  4. Press into bottom of prepared tin and arrange plums over the top.
  5. Bake initially for 25 minutes. While cake is baking, in a bowl combine the remaining cream, caster sugar, vanilla essence and egg together. Beat well.
  6. Pour liquid over the plums and bake for a further 20 minutes until custard is set. Serve warm or cold. Store in a fridge.

Recipe Notes:

This recipe can also be made in a 20cms/8″ deep flan tin.