Marinated plums on hot milk sponge

True Love
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (12)

500.00 g plums — stoned and roughly chopped
30.00 ml castor sugar
2.00 ml vanilla — essence
125.00 ml marsala — or any dessert wine
1.00 Litres yoghurt — frozen
To make sponge cake:
4.00 eggs
250.00 ml castor sugar
500.00 ml flour — cake
15.00 ml Baking powder
250.00 ml milk
100.00 g butter — or margerine
5.00 ml vanilla — essence
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Method:

Place sliced plums, sugar and vanilla into a bowl.
Pour dessert wine over them, cover with clingwrap and keep in refrigerator for several hours.
Preheat oven to 180 °C.
Grease a loaf pan.
Beat eggs and sugar together until thick and pale yellow.
Sift flour and baking powder together and fold into egg and sugar mixture.
Heat milk and butter (do not boil), then leave to cool.
Stir milk mixture and essence into batter.
Spoon into two greased tins.
Bake for 25 to 30 minutes.
Remove and cool on a wire rack.
Cut loaf into 6 slices.
Grill slices on both sides until lightly browned.
Put slices of cake on individual dessert plates.
Top with frozen yoghurt, followed by marinated plums.
Drizzle with remaining juice and serve immediately.



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