This cake is made really quick once the pudding is cooked and the plums have been pitted. The rest is in no time at all. The result is juicy-sweet and still tastes good the next day, almost best but still slightly lukewarm on the first day.
First make the pudding from the first three ingredients according to the instructions on the packet. Stir occasionally as it cools to prevent skin from forming.
Wash and stone the plums.
Grease a 28 cm springform pan. Preheat the oven to 200 degrees (top and bottom heat).
Melt the butter in a small saucepan. Mix the flour, sugar and vanilla with a fork and stir in the melted butter, knead with your hands until crumbly crumbles are formed. Put two thirds of the crumble dough in the springform pan and press down lightly as a base. Spread the pudding on top, then place the plums skin down on the pudding. Sprinkle with a little cinnamon if you like. Scatter the remaining crumbles over the plums.
Bake for about 40 minutes.
You can add cream to the cake, if not, you won`t miss it because of the pudding.
For a baking sheet, simply use twice the amount of the ingredients
Ingredients
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