150 g butter, softened
200 g caster sugar
8 Victoria plums, halved and stoned
3 large free-range eggs, separated
100 g self-raising flour, sifted
40 g polenta (dry)
10 g cocoa powder, sifted
50 g good-quality dark chocolate (70% cocoa solids), smashed into pieces
50 g desiccated coconut, optional
6 scoops good-quality vanilla ice cream, optional
Preheat the oven to 180ºC/350ºF/gas 4.
Place 50g of the butter in a non-stick 20cm ovenproof frying pan and melt over a medium heat. Add 100g of the sugar and a tablespoon of water and cook for 5 minutes. Bring to the boil for a further 5 minutes until you get a nice buttery caramel. Be careful though, the caramel gets very hot! Toss in the plums and shake around to coat them with the caramel. Remove the pan from the heat.
In a large bowl, beat the remaining butter and sugar together with a wooden spoon until light and fluffy. Add the egg yolks one at a time, beating each one in well before adding the next. Gently fold in the flour, polenta and cocoa.
In a small, clean, dry bowl, beat the egg whites until they form stiff peaks. Fold through the cake mix with a large metal spoon. Spoon the mixture over the caramelly plums in the pan and smooth out. Pop the pieces of chocolate into the batter.
Put the pan in the oven and bake the cake for about 40 minutes. While the cake is cooking, if serving with ice cream, line a shallow tray with greaseproof paper and sprinkle with the coconut. Take 6 scoops of vanilla ice cream and roll them in the coconut. Put them on the tray and stick them back in the freezer.
To test whether your cake is done, insert a wooden skewer into the centre – it should come out clean. If not, pop the cake back in the oven for a little longer. Turn out the cake on to a plate and leave to cool a little. Serve the warm cake with a scoop of ice cream, if using, on the side.
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council