The perfect seasonal cake from chef Richie Wilson.


  • for the cake:
  • 225 g chopped and stoned plums
  • 1 pinch ground cinnamon
  • 50 g finely chopped prunes
  • 225 g self raising flour
  • 100 g unsalted butter
  • 2 each eggs
  • 20 g golden syrup
  • 50 g demerara sugar
  • for the ice cream
  • ingreidents:
  • 250 ml milk
  • 250 ml cream
  • 4 each egg yolks
  • 250 g caster sugar
  • vanilla pod
  • 50 g stoned prunes
  • 50 ml armagnac/brandy


  • For the Cake:
  • Begin by preparing your tins. You can choose to make this as individual cakes or one large cake, which ever you wish.
  • If you making individual cakes you will get 4-5 from this recipe or 1 8inch cake tin.
  • Using your fingers rub the flour, cinnamon and butter together until you have a sandy texture.
  • Now add in the chopped prunes and sugar and lightly mix together.
  • 5. In a separate bowl, beat the eggs with the golden syrup before adding this to the butter and flour mix. Now add the chopped plums and mix well.
  • Pour the mix into your chosen tins and level with the back of a spoon. At this point you can half an extra plum and slice it with a sharp knife, but not all the way through so that you can fan it out on the chopping board.
  • Once fanned, place the plum on top of the cake and lightly press it into the mix, but not all the way.
  • Now sprinkle the top of the cake with a little more brown sugar and a pinch of cinnamon. Place it in a pre heated oven at 160 degrees.
  • A large cake will take about 45 minutes and individual cakes will take 20 or until they are firm to touch.
  • For the Ice Cream:
  • Begin by soaking the chopped prunes in the Armagnac and setting to one side.
  • Now scrape the seeds from the vanilla pod and place in a bowl.
  • Put the remainder of the pod in a pot along with the milk and cream, place over a medium heat and bring to the boil, set to one side.
  • In the bowl with the vanilla seeds place the egg yolks and the sugar and mix with a whisk just enough to combine.
  • Pour the scorched milk and cream into the eggs, mixing all the while. Now add the prunes and Armagnac.
  • Return the mix to the pot and place over a medium heat. Use a spatula to continue stirring the mix over the heat, taking care not to boil.
  • The mix will begin to thicken after 4-5 minutes. When it has thickened enough to coat the back of a spoon, immediately pour back into the bowl to cool. Place in an ice cream machine until frozen.
  • To Serve:
  • Of course making your own ice cream is not essential and it is possible to buy some really good quality and interesting flavors of ice cream. You could also make a little plum coulis to go with this by boiling some chopped plums, a little cinnamon and sugar with a drop of water, once boiled blend to a fine paste and pass through a sieve to ensure it is smooth. This is a really simple cake to make and is best straight from the oven so try to have everything else ready for when it is cooked.


Individual cakes look the best for serving at a dinner but the large one looks great if you just have friends over for tea. Spread a little coulis on the plate and fanning a small piece of plum to hold the ice cream ball on one side of the plate. Then, place the cake on the opposite side and this is one dessert that will look good with a little sprig of mint to finish it off.

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