125 ml milk

125 ml double cream

2 drops vanilla essence

4 eggs

170 g caster sugar

1 Tbs plain flour

30 g butter

500 g plums, halved and stoned

2 Tbs brown sugar

30 g flaked almonds (optional)

2 Tbs icing sugar, to dust

½ cup cream, to serve

1

Preheat the oven to 180°C.

2

Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and allow to cool.

3

Tip the eggs and sugar into a bowl and beat together until light and creamy. Fold the flour into the mixture, a little at a time.

4

Pour the milk and cream on to the egg mixture, whisking lightly. Set aside.

5

Heat a little butter in a flameproof, ovenproof dish, add the plums and brown sugar and cook for 5 minutes, then pour on the batter and scatter with flaked almonds, if using.

6

Cook in the oven for about 30 minutes, until golden and set but still light and soft inside.

7

Dust with icing sugar and serve with cream.

Serving size: 1/6 of the recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.