This wicked cake makes the most of autumn’s fruit. Serve with lashings of the caramel sauce.
For the apple and plum cake
- 125g/4oz unsalted butter, softened, plus extra for greasing
- 200g/7oz golden caster sugar
- 1 free-range egg, lightly beaten
- 150g/5oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- 100g/3½oz pecans, roughly chopped
- 3 medium apples (mix of granny smith and golden delicious), peeled, cored, chopped into small pieces
- 5 plums, stone removed, chopped into small pieces
- 2 tbsp finely chopped stem ginger
For the caramel sauce
- 200g/7oz caster sugar
- 250ml/8floz whipping cream
- 1 tsp vanilla essence
- For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in the deep, round cake tin.
- Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined.
- Beat in the remaining flour, salt, baking soda, cinnamon, and nutmeg and until just combined.
- Stir in the remaining ingredients.
- Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set it aside to cool slightly.
- Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set it aside to cool slightly.
- Heat the cream in a saucepan set over medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste.
- To serve, cut the pudding into wedges and serve with the rum caramel sauce.