Waitrose

Plum Tray Bake with a Cheesecake Ripple

Plums are in season and become wonderfully juicy and sweet when baked in this creamy, spongy dessert, which makes a perfect teatime treat too.

Ingredients

  • 200g tub cream cheese
  • 1 tsp vanilla bean paste or vanilla bean extract
  • 3 tbsp caster sugar
  • 4 medium eggs
  • 175g unsalted butter, softened
  • 175g dark muscovado sugar
  • 200g self-raising flour
  • 400g ripe plums, halved, stoned and roughly chopped

Method

  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 28cm x 18cm shallow baking tin with baking parchment, making sure that the paper comes higher than the rim of the tin.
  2. In a bowl, beat the cream cheese until soft. Add the vanilla bean paste or extract, caster sugar and one of the eggs, and beat using a hand-held electric whisk until smooth.
  3. Place the remaining eggs, butter, muscovado sugar and flour in a separate bowl. Beat for about 2 minutes until pale and creamy.
  4. Spread half of the creamed flour mixture onto the base of the tray, then dollop half of the cream cheese mixture over it, spreading an uneven swirl through the base mixture. Scatter with half of the plums. Spoon the remaining creamed flour mixture on top and dot with the rest of the cream cheese.
  5. Scatter with the remaining plums then bake for about 45 minutes until risen and just firm to touch. Leave to cool in the tin before cutting into pieces. Serve warm or cold, with ice cream.

Cook's tips

When cooked, the surface of this tray bake should feel just firm to the touch, but bear in mind that it will firm-up slightly as it cools. If over-baked, it will lose its moist texture.

Drinks recommendation

Brandy and plums are the perfect match.

  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 5 minutes 60 minutes 5 minutes

Makes: 10 squares

Nutritional Info

Typical values per serving:

Energy 1761.464kJ
421.0kcal
Fat 27.0g
Saturated Fat 16.2g
Sugars 27.6g
Salt 0.4g

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5 stars

Average user rating Based on 75 ratings

This recipe was first published in September 2008.