I call this a cake, but the texture is very dense and moist, it is more like a pudding. It is yummy hot (see the steam in the photo!) served with cream.
125g butter, softened,
1/2 cup caster sugar
1 & 1/2 cups gluten free self raising flour
685g jar plums in juice (careful – these probably still have the stones in them, you will need to pick them out as you mix in the plums)
1 punnet of blueberries
1 tbsp sugar
Preheat oven to 180 celcius fan forced, 200 if not.
Cream butter and caster sugar. Add egg and mix well. Mix in flour and plums, squashing plums as you mix. Pour into a 20 cm cake pan (if you use silicone you don’t have to prepare the pan, if you are using a metal pan you will have to grease it well). Bake for about 30 minutes – if you insert a skewer it will come out clean but the crumb is dense and moist. The cake will rise in the oven, but fall a little bit while it is cooling. Leave to cool about 5 minutes in the pan, then remove to a metal rack.
While cooling, put berries in a small pan with sugar and enough water to cover. Heat, and when warmed through, mash. Continue to let it cook, stirring frequently so it doesn’t catch on the bottom, until it has thickened and the water is boiled away. Place cake on a plate, and spoon berry sauce over the cake.