plum cinnamon crumble sponge

30 Aug

plum crumble sponge with cinnamon

Great British Bake Off fever has hit me once again! On Tuesday night I was invited to watch the show projected on the wall of Mr and Mrs Ferguson’s dining room. They’ve been friends of mine since I was little and we all grew up in the same church in Salisbury (and we also all got married in that church too!). They are mahoosive bake-off fans and so a bake-off party was inevitable. Their only request was that I bring some baked goods so I spent the afternoon before searching for a relatively simple but yummy recipe. Scouring through my mother’s cookbooks I managed to find this recipe for a plum crumble sponge. It looked great; simple ingredients with a warm/homely touch. unfortunately due to the BBC’s silliness in not prioritising putting GBBO on iPlayer we never actually got to watch the show! But the plum crumble sponge was enjoyed by all and it was definitely not an evening wasted.

I wanted to share the recipe with you as I always love it when I find some little recipe somewhere that turns out to be truly great!

You will need:

For the sponge

  • 450g purple plums, stoned and chopped
  • 200g caster sugar
  • 175g butter, softened
  • 175g self-raising flour
  • 1 tsp ground cinnamon
  • 3 medium eggs

For the crumble topping

  • 75g cold butter, cubed (plus some extra for greasing the tin)
  • 125g plain floor
  • 75g demerara sugar

How you do it:

  1. Place the plums in a pan with 1 tablespoon of the caster sugar and a splash of water. Cook gently on the hob for 5-6 minutes or until just tender. Drain through a sieve, discarding the juice, then leave plums to cool.
  2. Preheat oven to 180C/160C fan/gas 4. Make the crumble topping by rubbing the cold butter into the floor until bread-crumb like. Then stir in the demerara sugar. Set aside for later.
  3. Grease a rectangular baking tin (about 27cmx17cm) and line the base with baking paper (or if you’ve run out of paper you can just grease the bottom and serve straight from the tin)
  4. In a mixing bowl, cream together butter and sugar.  Add eggs one at a time, mixing after each one. Then add the flour and cinnamon and beat until all mixed together and you have a smooth cake mix. By now the plums should be cool enough so stir them into this mixture with a wooden spoon.
  5. Spoon the sponge and plum mixture into the tin and sprinkle over the crumble topping, pressing down gently with the back of a spoon.
  6. Bake for 45-55 minutes or until the sponge has risen, the topping is golden and it passes the clean skewer test.
  7. Leave to cool before serving. You can either cut it into small squares for the perfect picnic treat or do as I did and serve about 20mins after coming out of the oven, still slightly warm with some ice cream. The cake can be stored in an airtight container for up to 3 days.

I managed to watch Great British Bake Off the next day with my mummy and sister, curled up on the sofa with blankets, tea and left over crumble sponge… how wonderful!


p.s. this recipe was taken from a great book- available here


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