Add brown butter into anything and it will completely up the flavour game. Follow our easy how to video here!
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Yields:
16
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Ingredients
240 g unsalted butter, plus extra for greasing the tin
250 g light brown soft sugar
9 plums, halved and stoned
3 medium eggs
160 g plain flour, sifted
1 tsp. baking powder, sifted
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Grease and line a 23cm square cake tin. Sprinkle 100g sugar over the base of the prepared tin, spreading it into an even layer. Arrange the plum halves on top, cut-side down.
Step 2Melt the butter in a pan over a medium heat. Continue cooking, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden. Pour into a heatproof bowl and leave to cool slightly.
Step 3Using a stand mixer or electric whisk, whisk the eggs and remaining sugar on high speed until pale, thick and doubled in volume. Reduce the speed to medium and slowly pour in the browned butter in a steady stream.
Step 4Fold in the flour, baking powder and salt until just combined. Spoon the mixture over the plums and gently level the surface.
Step 5Bake for 30–35min, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15–20min, then carefully invert on to a serving plate.
Step 6Serve warm, with crème fraîche if you like.
GH TIP
Serve with a big dollop of crème fraîche or a drizzle of cream.
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Georgia has been part of the hospitality industry for the last nine years. Her starting point was the world-renowned Le Cordon Bleu culinary school where she gained a Diplôme de Pâtisserie. She has worked at a number of well-known restaurants and bakeries including The Club at the Ivy and Ottolenghi, Notting Hill where she was the head pastry chef. Most recently, Georgia worked at The Clink Bakery inside HMP Brixton, which aims to reduce reoffending through teaching. She is an expert in all things baked goods and holds a WSET level 2 in wine.
