Sponge with Spiced Plums
Serves 6
Ingredients
For the Sponge flan:
2 eggs
45g / 1½ oz / 2½ tablespoons caster sugar
55g / 2 oz plain four
For the Spiced plums:
450g / 1 lb plums
75g / 3 oz caster sugar
¼ teaspoon ground cinnamon
300 ml / ½ pint double (thick) cream
1 teaspoon demerara sugar
¼ teaspoon ground cinnamon
Method
Preheat the oven to 200oC/400oF/ Gas 6. Grease a 20 cm (8 inch) sponge flan tin and line the centre with non-stick baking paper. In a large bowl set over a pan of hot water, whisk the eggs and sugar using an electric whisk until pale and thick enough to trail a ribbon of the mixture across the surface. Sift the flour and fold carefully into the egg mixture. Pour into the prepared tin and level the surface. Bake in the centre of the oven for about 20 minutes until well risen and golden. Turn out to cool on a wire rack.
Meanwhile to prepare the spiced plums, halve and stone them and put in a saucepan with the sugar and cinnamon. Cook over a gentle heat, stirring frequently for about 5 minutes until the plums are tender but not mushy. Using a slotted spoon transfer the plums to a bowl.
Continue cooking the juices for a few minutes until reduced and syrupy. Pour over the plums and leave until cold. To serve, whip the cream until it just holds its shape. Use half to fill the sponge flan case and arrange the spiced plums on top. Spoon the remaining cream around the top of the flan. Sprinkle the cream with the demerara sugar and cinnamon to finish.