A 'pudding-cake' of honey, cinnamon and plums from Tender, Volume II: A Cook's Guide to the Fruit Garden (page 1043) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on September 22, 2017

    This cake could easily have 'golden syrup' in the title because I surprisingly had enough in a jar on my American kitchen shelf. I found this recipe through Molly Wizenberg's blog Orangette. She's right in her directions - stick with this one - it comes out right in the end. I may cut back on the cake by almost half next time. It's very tasty but I like a lot more fruit to cake ratio. I also made it in an 8X8 pan, maybe more plums and a larger pan next time. The fruit all fell to the very bottom, though. Absolutely a delicious and moist cake. Sort of wintry with cinnamon and brown sugar.

  • lorcalon on November 11, 2013

    Replaced the cinnamon with ground ginger and it was fabulous!

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Reviews about this recipe

  • Lottie and Doof

    ...it is lovely like all of Slater’s recipes. It bakes to this beautiful dark brown and the fuchsia plums are rippled through. It is sweet, making it more of a dessert than a snacking cake.

    Full review
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