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Plum Tray Bake with a Cheesecake Ripple
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Plums are in season and become wonderfully juicy and sweet when baked in this creamy, spongy dessert, which makes a perfect teatime treat too.
Makes: 10 squares
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
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.
Brandy and plums are the perfect match.
Typical values per serving:
This recipe was first published in September 2008.