Ingredients
Method
- 8–10 Honey Punch plums
- 150 g caster sugar, plus extra for sprinkling
- 3 free-range eggs
- 1 t vanilla extract
- 240 g flour
- 1½ t baking powder
- 150 g butter, melted
- 200 g white chocolate, chopped
- 5 g fresh thyme
- ½ cup milk
- honey, for drizzling
- mascarpone or plain yoghurt, for serving
Method
Ingredients
- Preheat the oven to 180°C.
- Halve and quarter the plums and remove the stones. Arrange in a greased 24 cm springform cake tin. Sprinkle with 1–2 T caster sugar.
- Beat the eggs, vanilla and remaining sugar until pale and fluffy. Fold in the flour and baking powder, then whisk in the melted butter, chocolate, thyme and milk.
- Pour the mixture over the plums and bake for 1 hour, or until a skewer comes out clean. Allow to cool for 20 minutes, then turn out onto a serving plate.
- Drizzle with honey and serve with mascarpone or plain yoghurt.
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