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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
- Life 1m+Product life guaranteed for 1 month.Suitable for freezingVegetarianOcado Price PromiseRating, 4.7 out of 5 from 190 reviews.(190)
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- Life 1m+Product life guaranteed for 1 month.Suitable for freezingVegetarianRating, 3.6 out of 5 from 86 reviews.(86)200g(£1.30 per 100g)Price£2.60
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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- Ocado Price PromiseOrganicRating, 4.4 out of 5 from 61 reviews.(61)65g(£0.75 per 10g)Price£4.85
Search results for 110 g of self-raising flour, for the cake batter
- VegetarianVeganOcado Price PromiseRating, 3.7 out of 5 from 67 reviews.(67)
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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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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