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- Late-Summer Plum Cake with Crème Anglaise
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Search results for 50 g of soft brown sugar, for the plum topping
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Search results for 150 g of unsalted butter, softened
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Search results for 4 ripe plums, cut in half, stones removed
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Search results for 100 g of golden caster sugar, for the cake batter
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Search results for 2 large eggs, for the cake batter, plus 3 egg yolks for the crème anglaise
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Search results for 1 tsp of vanilla extract, for the cake batter
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Search results for 110 g of self-raising flour, for the cake batter
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Search results for 1 tsp of baking powder, for the cake batter
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Search results for 60 caster sugar, for the crème anglaise
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- 1kgOrdinarily £2.70 per kilo(£2.70 per kilo)Price£2.70
Search results for 250 ml of double cream, for the crème anglaise
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Search results for 1 vanilla pod, halved, for the crème anglaise
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Ingredients
- 50 g of soft brown sugar, for the plum topping
- 150 g of unsalted butter, softened
- 4 ripe plums, cut in half, stones removed
- 100 g of golden caster sugar, for the cake batter
- 2 large eggs, for the cake batter, plus 3 egg yolks for the crème anglaise
- 1 tsp of vanilla extract, for the cake batter
- 110 g of self-raising flour, for the cake batter
- 1 tsp of baking powder, for the cake batter
- 60 caster sugar, for the crème anglaise
- 250 ml of double cream, for the crème anglaise
- 1 vanilla pod, halved, for the crème anglaise