A lovely comforting pudding, with juicy red plums under a light sponge with a crunchy demerara topping.

Preparation

• 1
  Halve and stone the plums and place them in a saucepan. Add 2 tablespoons of sugar, more if you like the plums sweeter, and 1-2 tablespoons of water. Simmer gently together, stirring occasionally, until the fruit is just cooked through.
• 2
  Preheat the oven to 190 degrees or 170 degrees fan oven.
• 3
  To make the sponge, beat the softened butter and the caster sugar together. Once well mixed, beat the eggs in a small bowl then add gradually and beat in.
• 4
  Sift the flour and baking powder together into a separate bowl, add a little at a time and fold into the mixture until it is all incorporated.
• 5
  Tip the cooked plums into a deep ovenproof dish, not too big, and then spoon the sponge mixture on top. Spread so that it is level and then sprinkle on the demerara sugar.
• 6
  Bake for 30-35 minutes, until the sponge is risen and cooked and the top is a light golden brown. Serve with ice cream, cream or custard.