At this time of year I find myself craving comforting puddings that make the most of seasonal ingredients. This plum and custard loaf cake combines the last of the season’s plums with a rich custard cake topped with flaked almonds and sweet drizzle. To make the loaf cake, you will need:
150g unsalted butter, softened, plus extra for greasing
150g light brown soft sugar
3 large free range eggs, lightly beaten
150g self-raising flour, sifted
50g ground almonds
3 tbsp custard powder
1/2 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
1/2-1 tbsp milk
Preheat the oven to 180C, Gas Mark 4. Grease and line a 900g loaf tin. In a medium bowl, beat 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 in the middle 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.
Recipe adapted from Waitrose.