This delicious dessert from Michael Bonacini can be served with classic English
custard, whipped cream or even vanilla ice cream. Instead of plums, try using rhubarb, gooseberries, peaches and even apples or even pears!
Ingredients:
5 cups Italian plums, cut in half, stone removed
¾ cup sugar
½ grated lemon zest
½ cup water
Victoria Sponge:
6 ounces unsalted butter
6 ounces sugar
½ tsp vanilla extract
3 whole eggs, beaten
6 ounces self raising flour
Method:
1) In a small non-reactive stainless pot, stew the plums in the sugar, water and lemon zest for 2-3 minutes.
2) Next, gently turn, then remove from heat to allow to cool. Once cooled, place the plums in a 7-8 (diameter) inch 2 inch (deep) glass Pyrex dish.
3) Using a food mixer, beat together the sugar and butter until light and creamy. Then add the vanilla extract, and slowly add in the beaten eggs.
4) Next, slowly add in the flour and mix well for 2-3 minutes on low speed.
5) Take the sponge mixture and spoon it on top of the plums about 4-5 dollops.
6) Bake in pre-heated at 350°F for 18-25 minutes. To ensure that the sponge is cooked, insert a toothpick or probe thermometer into the centre of the sponge; it should be clean when removed. If there is any sign of uncooked sponge cover the tin foil and continue to cook.
Serves 6-8.
Courtesy Michael Bonacini, www.oliverbonacini.com