Amazingly, I happen to have a few plums in a bowl on the counter that are begging to be turned into this cake. Even better, I have some free time tomorrow afternoon; thanks for giving me a Monday project!
Reading this post, I’m a little sad that I promised myself not to buy any more cookbooks between now and December, but, fortunately, both of Nigel’s books are on my Christmas list…I guess this year it’ll have to be “all good things come to she who waits!”
This cake looks so moist and sticky, which I LOOOOVE! I’m afraid to make it only because it will end up being my snacking cake and not my JUST for dessert cake lol. Last week I made to loafs of Zucchini cake… I eat both loafs all by myself…. YIKES. I better run some cals off before I make this dark brown delight. I love your blog BTW, its number two on my bookmark bar along with sprouted kitchen :)
Oh yes love Nigel Slater and all his books. I can’t imagine nt being able to get hold of Tate & Lyle’s golden syrup. The tin is a thing of beauty in itself!
I have been eating lots of plums recently along with tons of allotment blackberries :))x
Hi Kate- Of course, sorry! Lyle’s is a staple in the UK and is basically a sugar syrup that has a unique flavor that isn’t easily replicated. People try substituting honey or corn syrup/molasses mixtures. For my taste, you need Lyle’s (or another brand of golden syrup). Some grocery stores carry it, especially if they have a British section. It is easily ordered online.
This looks delish. I am looking forward to making it soon. Ripe and Tender are two of my favorite cookbooks, as well! Made a whole meal based on them this past weekend with his Plum and Tabbouleh Salad along with his Broccoli Soup. YUM!
oh, I do hope there are still a few plums lingering at the farmer’s market this thursday. this looks like a close cousin to gingerbread, or sticky toffee cake, both of which I ADORE. would love to make this before next summer!
on that note, question: does it matter what kind of plums? I feel like the only kind I still saw at the market last week were the italian prune plums. will those work just as well as the red-fleshed rounder plums?
I love your blog. You are an amazing writer and photographer. Thank you for the book recommendation; I just ordered Tender for my husband, as we have a very large vegetable garden but often have no use for everything we grow :)
I made this cake last night and it came out AMAZING!!!!! I could not find the Golden Syrup, but I was able to find organic Brown Rice Syrup. I used more honey and a little less of the Brown Rice Syrup. It was the perfect sweetness and the plums keep it unbelievably moist. Great recipe!
love love love the plate…. can’t wait to make the cake with our plums. (and I have golden syrup) My favourite cooking plums are ‘Omega’, so I will try it with them. Love your blog and smile a lot when I am reading it. We found a wonderful foodie place in London this summer called ‘Ottolenghi’. Put it on your ‘list’ next time you are in the UK. love to you bothxxxx
My first plum experience is quite possibly one of my favorite memories since moving to Paris 2 years ago. My husband came home from the market with a brown paper bag filled to the brim with mirabelle plums and I died and went to heaven. Your recipe inspired me to get out the door and find some to make your delicious looking cake. Thanks for sharing such a great seasonal recipe.
I used to go plum picking when I was a child. They were absolutely the most delicious plums in the world. We would eat and eat and never have enough. I wonder how delicious this would be with some of those plums from my childhood. Thanks for sharing…
This looks like a perfectly amazing use for the last of the plums, and the golden syrup in my cupboard. Nigel Slater is indeed an exquisite writer, and I love how raw and natural the photos in his books are. Thanks for this beautiful post! I’m glad to know I’m not the only one writing about the produce that’s about to go out of season..
Just made this tonight – totally amazing! I used more plums than the recipe called for (4 big ones) because I had some I wanted to use up, and the recipe fit perfectly in a 9×13 cake pan. (Woo, more cake!) For those wondering about substitutions – I used dark corn syrup and it turned out really well! Obviously I haven’t made it the original way so I don’t know how it would compare, but I did think the results were wonderful with the dark corn syrup. So, I think that’s a pretty good substitution for those with access to your average American grocery store.
I made this and it came out great, I used an 8×8 pan and had to cook it a little longer. My boyfriend and co workers loved it, my OSS said it was the best cake she’s had and wants it as her wedding cake, I would add a pinch of salt in the future and possibly cut the sugar back a tad.
Two days ago I came home after 8 days in hospital (surgery and complications). Had no appetite until I got back to your blog. This plum cake will be high on my list of things to do when I’m mobile again. Also, the apple cocktail gave me the will to live. It sounds scrumptions! Hugs from another fan.
I made it tonight, it was wonderful. I drizzled the stewed plums on top of the batter, so when I inverted it there was a lovely caramelized plum coulis sitting atop of the delicious cake. A definite keeper, thank you so much for your blog!