Our scrummy Plum & Ginger upside down cake



160g Butter
160g Soft brown sugar
120g Golden syrup
2 Tsp Ground ginger
12 Fresh Plums
Butter to grease
3 Tbsp Soft brown sugar
2 Tsp Ground ginger
300g White spelt flour
1 1/4 Tsp Bicarbonate of soda
2 Medium eggs
180g Whole Milk


Serves 10 or 8 if you're really hungry!                    
Preparation time: 20 minutes
Cooking time: 45 minutes



1. Pre heat oven to 180C/160C fan, melt the butter, sugar, syrup and ginger in a pan until the sugar has dissolved and the butter melted. Set aside and leave to cool.

2. Halve the plums and remove the stones, line a 23cm 9” square tin with parchment, butter the parchment well, mix the sugar with the ginger and sprinkle onto the paper. Arrange the plums cut side up.

3. Sieve the flour and the bicarbonate of soda together, whisk the eggs with the milk and mix into the syrup mixture, add to the flour and whisk to a smooth batter.

4. Pour the batter into the prepared tin, bake for 40-45 minutes until risen and fully baked.

5. Leave to cool in the tin then turn out onto a serving plate.

Delicious served warm with custard or thick greek yoghurt and a drizzle of honey


To check it is fully baked, a wooden skewer when inserted will come out clean.

Thank you

Thank you to Steph Clubb, Freelance Home Economist, who kindly created this delicious recipe for us. To find out more about Steph please visit her website






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