John Myers
Ingredients for 1 servings:
- 1 pack of vanilla pudding powder or almond pudding
- 2 tbsp sugar
- 500 ml milk
- 900 g plum(s), gross weight
- Fat for the mold
- 175 g butter
- 300 g flour
- 150 g sugar
- 1 tsp butter-vanilla flavoring or 1 packet of vanilla sugar
- Cinnamon, optional
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
First, make the pudding from the first three ingredients according to the package instructions. Stir occasionally as they cool to prevent a skin from forming. Wash and pit the plums. Grease a 28 cm springform pan. Preheat the oven to 200°C (top/bottom heat). Melt the butter in a small saucepan. Mix the flour, sugar, and vanilla with a fork, then stir in the melted butter. Finally, knead with your hands until you have a crumbly crumble. Pour two-thirds of the crumble mixture into the springform pan and press down lightly to form the base. Spread the pudding on top, then place the plums, skin-side down, on top of the pudding. Sprinkle with a little cinnamon, if desired. Sprinkle the remaining crumble over the plums. Bake in a hot oven for about 40 minutes. Tips: You can serve cream with the cake, but if you don’t, you won’t miss it because of the pudding. For one baking sheet, simply use double the amount of ingredients. This cake is quite quick to make once the pudding is cooked and the plums are pitted. The rest is done in a jiffy. The result is moist and sweet and tastes good the next day, but it’s almost best served slightly lukewarm on the first day.
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