Ginger & plum cake

• Butter for greasing
• 500g plums 
• 175g butter
  
  

  
  

  
  

  
• 175g muscovado sugar
• 140g golden syrup
  
  

  
  

  
  

  
• 2 eggs beaten
• 200ml milk
  
  

  
  

  
  

  
• 300g self-raising flour
• ½ tsp bicarbonate soda
  
  

  
  

  
  

  
• 1 tbsp ground ginger 
• 1 tsp mixed spice
1. 
   
   1) Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
   2) For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. 
   3) Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter 
   4) Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.