Classic Plum Cake
Plum Cake
Recipe by
Beginner 40 minutes Serves 6
PSD
Pudding
INGREDIENTS EQUIPMENT REQUIRED
110g Butter , Room Temperature
120g Brown Sugar
3 unit Eggs , at 35°C
12g Cocoa Powder
84g All Purpose Flour
4.8g Baking Powder
2.5g Mixed Spice Powder
360g Soaked Fruit
Recipe from PROJECT SWEET DISH. All rights reserved.
Cover the pudding bowl with a sheet of baking paper and aluminium foil, securing tightly with string or an elastic band. Place an
overturned plate into a large
For saucepan and set:-the pudding on top.
Soaking Cake
Pour enough water into the saucepan
Fruit SoakingtoSyrup
cover/the pudding
Brandy / bowl halfway. Cover the saucepan with a lid and simmer on a low heat (so the
water is just moving but Alcohol
not boiling) for 6 hours, ensuring the water level remains at the same level. Top it up with boiling water as
of Choice
required, keeping it halfway up the bowl.
Core temperature has to reach 95 Degrees C
Brandy – White Chocolate Custard
INGREDIENTS EQUIPMENT REQUIRED
125g fresh cream 35% fat Substitute ø
50g full cream milk 10g custard powder for
10g custard powder ø 10g cornflour or cornstarch
METHOD
43g caster sugar
eggAdd
87g the butter and sugar to the bowl and start mixing it with a paddle attachment .
yolks
Milk
100g OnceChocolate
just incorporated , add the eggs and mix again .
50g
unsalted
Ensurebutter
the eggs have been beaten before adding and add slowly . Scrape the sides of the bowl during the mixing process so that the mixing is
7.5g Brandy
even.
In a separate bowl , mix all the dry ingredients and blend to ensure the mix is homogenous.
Add the dry ingredients into the mixing bowl with the creamed butter , sugar and eggs.
Mix gently just till incorporated. AVOID MIXING FOR MORE THAN 30 SECONDS
Add the soaked fruits and fold with a spatula
METHOD
Bake the cake at 165°C in a convection oven and 175°C in a deck/home oven for HOW LONG
Place the milk and cream in a saucepan.
Once the cake is baked , brush the cake with alcohol every 1 hour till the cake stops absorbing the liquid .
Combine the sugar and custard powder in a separate bowl with a whisk.
Reserve covered for 48 hours at 0-4°C before cutting into the cake – Please do not mix this step.
Add the egg yolks to the sugar and custard powder and mix together.
Serve at room serve at room temperature or warm
Turn the heat on and bring the milk and cream to a boil. Once it starts to boil, remove from the heat and slowly pour over the egg yolks and sugar
while whisking.
Return to the saucepan and bring to a boil on medium heat, stirring constantly.
Strain over the white chocolate in a bowl and whisk together until the chocolate melts.
Add the butter a cube at a time. Transfer to a jug and emulsify with a stick blender.
Add the brandy and emulsify again.
You can prepare the custard up to an hour prior to serving. If you prepare it further in advance, reheat with a small quantity of milk before serving
and emulsify with a stick blender before pouring over the pudding.
Recipe from PROJECT SWEET DISH. All rights reserved.
