August, and plums are in season, for this recipe use any variety of plum but make sure they are ripe. You could make this in the usual cake tin, or cook it in pan - the old black iron works well and produces a lovely rustic pudding cake - butter the bottom and cook the plums to colour them before pouring over the cake batter.

Ingredients - serves 6-8

500g ripe local plums
175g Yeo Valley butter
175g caster sugar
3 large eggs
175g self raising flour
50g Essential ground almond
2 tbsp milk

extra butter for greasing
extra sugar to dust
Riverford Dairy clotted cream to serve

Method

Preset the oven to 180°C
Butter a cake tin or pan and dust with sugar. Cut the plums in half, remove stones and lay skin side down on the bottom.

Cream together the butter and sugar, with a wooden spoon or electric whisk, in a large mixing bowl and then add the eggs one at a time. Fold in the flour and ground almond and incorporate the milk. Spoon the batter over the plums and transfer to the oven for 30 - 40 minutes or until a skewer can be inserted into the cake and come out clean. Sit a wire rack over the tin and turn the cake over and out so that the plums are uppermost. Dust with icing sugar and serve warm with cream.