Plum crumble cake
Ingredients
For the base sponge
100g butter
150g brown sugar
3 eggs
100g soured cream
200g self-raising flour
12 small plums (stoned and cut)
For the crumble topping
2oz demera sugar
100g self raising flour
50 g butter
50 g butter
Method
For the base sponge, cream 100g of the butter with 150g soft brown sugar.
Add eggs, soured cream and fold in 200g flour.
Spoon mixture into square tray bake. Lay plums on the top.
In a separate bowl, use remaining 50g butter and rub 100g of flour, creating a crumble effect. Stir in 50g demera sugar. Sprinkle on the top.
Cook for 35- 40 minutes in the oven 180 degrees.
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