UPSIDE-DOWN STICKY PLUM CAKE

Serves 8 to 10

A LITTLE EFFORT

GREAT VALUE Preparation: 30 minutes, plus cooling time Cooking: 1 hour

Honey Punch plums 8–10 caster sugar 150 g, plus extra for sprinkling free-range eggs 3 vanilla extract 1t flour 240 g baking powder 1½ t butter 150 g, melted white chocolate 200 g, chopped fresh thyme 5g milk ½ cup honey, for drizzling mascarpone or plain yoghurt, for serving

1 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. 2 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. 3 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. MEAT-FREE