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42 Serves 10 | Preparation time: 50 minutes Ingredients Preparation For the topping: 6 plums | cut into eighths 2 pieces preserved stem ginger | cut into small chunks 1 tbsp. syrup from the preserved stem ginger For the caramel sauce: 150 g brown sugar 60 g butter 150 g cream For the dough: 175 g plain white flour 2 tsp. baking powder 150 g butter 125 g brown sugar 2 large eggs 1 tbsp. milk, 3.5% fat ½ tbsp. ground ginger ½ tsp. mixed spice For the dish: 1 tsp. butter Accessories: Microwave safe flan dish, Ø 25 cm Baking paper Rack To make the caramel sauce, place the sugar, butter and cream in a saucepan, bring to the boil and simmer for a further 2 minutes. Pour into a bowl and leave to cool. Grease the flan dish and line with baking paper. Spread 4 tbsp. of the caramel sauce over the base and arrange the plums, stem ginger and syrup evenly on top. To make the cake mixture, sift the flour with the baking powder. Cream the butter and sugar, alternately folding in the eggs, flour, milk and spices. Spread the mixture over the plums, levelling it with a spoon. Automatic programme: Place the flan dish on the rack in the oven and bake. Manual: Place the flan dish on the rack in the oven and bake using the settings indicated for cooking stages 1 to 3. Turn the cake out while still warm and pour over the rest of the caramel sauce. Ginger and plum pudding Useful tip Mixed spice consists of 4 tsp. coriander, 4 tsp. cinnamon, 1 tsp. allspice, 4 tsp. nutmeg, 2 tsp. ginger and 1 tsp. cloves. Alternatively, you can use a gingerbread spice mix instead. Settings Automatic programme Cakes | Ginger and plum pudding Programme duration: approx. 30 minutes Manual Cooking stage 1 Oven functions: Fan Plus Temperature: 170 °C Booster: On Pre-heat: On Crisp function: Off Cooking stage 2 Oven functions: MW + Fan Plus Temperature: 170 °C Power level: 80 W Booster: Off Pre-heat: Off Crisp function: Off Duration: 15 minutes Shelf level: 1 Cooking stage 3 Temperature: 170 °C Power level: 150 W Duration: 10 minutes