A pudding cake of honey, cinnamon, and plums (Kopie)

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A pudding cake of honey, cinnamon, and plums adapted from Ripe by Nigel Slater
2 cups (250g) all-purpose flour
1 slightly heaping teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup (220g) golden syrup
2 tablespoons honey
1/2 cup (125g) butter
1/2 cup (125g) light brown sugar, packed
12 ounces (350g) plums
2 large eggs
1 cup (240ml) whole milk

Preheat the oven to 350°F. Line a 9-inch square cake pan with parchment paper.

Sift the flour, baking powder, baking soda, and cinnamon into a bowl.

Warm the golden syrup, honey, and butter in a pan until the butter melts. Stir in the brown sugar. Halve the plums, or cut them into quarters if they are large, and remove the pits.

Break the eggs into a bowl, pour in the milk, and whisk to combine. Pour the golden syrup mixture into the flour and mix with a spoon. Pour in the eggs and milk and continue stirring until you have a loose batter without any traces of flour.

Pour the mixture into the prepared pan, scatter the plums in the pan, and bake for 35 minutes. Place a piece of foil loosely over the top of the pan and leave to cook for 15 minutes longer. Switch off the oven, but leave the cake in for a further 15 minutes, then remove and leave to cool.

***I know some of you are going to ask about substitutes for Lyle’s Golden Syrup. I don’t like substitutes. BUT, my friend Emily made this with brown rice syrup and enjoyed it. But seriously, get thee some Lyle’s.

http://www.lottieanddoof.com/2012/09/my-favorite-plum/#more-12024