Plum & custard loaf cake

Name: Plum & custard loaf cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 150 g unsalted butter, softened, plus extra for greasing; 150 g light brown soft sugar; 3 British Blacktail Large Free Range Eggs, lightly beaten; 150 g self-raising flour, sifted; 50 g ground almonds; 3 tbsp custard powder; ½ tsp salt; 5 plums, stoned, 4 chopped into small chunks, 1 thinly sliced; 1 tbsp flaked almonds

This loaf cake is quick to prepare and is perfect all year round. The warming flavours of plum and custard brings a heartiness to the dish, while the sweetness of the plums is a burst of summer!

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Vegetarian

Serves8
CourseCake
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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150g unsalted butter, softened, plus extra for greasing
150g light brown soft sugar
3 British Blacktail Large Free Range Eggs, lightly beaten
150g self-raising flour, sifted
50g ground almonds
3 tbsp custard powder
½ tsp salt
5 plums, stoned, 4 chopped into small chunks, 1 thinly sliced
1 tbsp flaked almonds

For the custard drizzle

1 tbsp custard powder
2 tbsp icing sugar, sifted
1 tbsp milk (approx. ½-1 tbsp)

Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin. In a medium bowl, beat together the butter and sugar with electric beaters, until light. Add the eggs in three parts, beating between each addition.
Add the flour, ground almonds, custard powder and salt to the mixture, folding with a large spoon to combine. Fold through the chopped plums. Spoon into the prepared tin, scatter with the flaked almonds then finish with the sliced plum.
Bake for 55-60 minutes or until golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before removing to a wire rack to cool completely.
To ice, combine the custard powder, icing sugar and milk (adding gradually to reach a good drizzling consistency) then drizzle over the top of the cake.

Typical values per serving when made using specific products in recipe