Apricots also work well in this first-rate Sunday lunch pudding, although their season is shorter. Apples or pears would be delicious too.
SERVES 6 – 8
75g (3 oz) soft butter, plus more for the tin
75g (3 oz) caster sugar
100 g (4 oz) self-raising flour
1 teaspoon baking powder
2 large eggs
finely grated zest of 1 orange
900g (2 lb) ripe plums, cut in half, stones removed
about 150g (5 oz) demerara sugar
icing sugar, for dusting
cream, ice cream or classic custard, to serve
Generously butter a 28cm (11 inch) ovenproof dish or deep loose-bottomed flan tin about 4cm (1½inches) deep.
Measure the first six ingredients into a large bowl and beat until smooth.
Spread this mixture evenly over the bottom of the tin or dish. Arrange the plums on top, cut side up, and sprinkle with the demerara sugar to form a thick layer.
The torte can be made completely to this point and kept uncooked in the fridge for up to 12 hours. It is not suitable for freezing.
When ready to cook, preheat the oven to 200°C/180°C fan/gas 6. Bake the torte in the preheated oven for about 30 minutes, until golden brown and the sponge springs back when pressed.
Serve it from the ovenproof dish if that is how you have made it or, if using a flan tin, loosen the edges of the flan tin with a small palette knife and lift the torte out, leaving it on the base, then carefully slip it on to a serving plate.
Serve warm, dusted with icing sugar and accompanied by cream, ice cream or classic custard.
AGA COOKING 2-oven Aga: Bake on grid shelf on the floor of the roasting oven for about 30 minutes until the cake springs back and is golden brown. If getting too brown, slide the cold sheet on the second set of runners. 3- or 4-oven Aga: Bake on the floor of the baking oven for about 30 minutes until the cake springs back and is golden brown.