Every year at this time. Things get hectic. Added to this the pressure of gift choosing, getting dressed up and ready for everyones parties, concerts and end of year festivities, it is a wonder there aren’t more family squabbles on Christmas day. Of course I starting thinking about what to cook for Christmas. I live in Australia and Christmas is very different here to the European type that we see displayed on Christmas Cards. It is hot and it is summer. The produce that is available is gorgeous. Fresh berries and stone fruit inspire my thinking to cakes and pavlovas. I think an Australian Christmas meal should be based on summer produce that is available.

This year I thought I would try a upside plum cake with some left over plums I had. The colour is fantastic. I added a few blueberries for extra colour.

I thought the red would look fantastic on the table. I would recommend serving it with ice cream or creme fraiche.


  • 275 g Sugar
  • 150 ml Water
  • 900 g Plums
  • 150 g Soft Butter
  • 175 g Sugar
  • 200 g Self Raising Flour
  • 3 Eggs
  1. Preheat the oven to 170’c.
  2. Put the sugar and water into the pan.
  3. Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelises to a golden brown.
  4. Meanwhile half and stone the plums, carefully arrange cut side down in a single layer over the caramel (this will be the top of the cake when it is cooked).
  5. Put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds, then add the eggs and stop as soon as the mixture comes together. ( if you don’t have a food processor, just cream the butter and sugar, add the eggs one by one, then mix in the flour).
  6. Spread the mixture in an even layer over the plums in the pan.
  7. Bake in the preheated oven for about one hour.
  8. The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.
  9. Run a knife around the edges to make sure it has not stuck anywhere.
  10. Do leave it to sit for 3 or 4 minutes before turning out.
  11. Serve with whipped cream or crème fraiche.
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