Cut the cake in half horizontally. Use a scone cutter to cut out rounds from the halves. Place the rounds onto a lightly greased baking tray and brush with melted butter, then brush with a little muscadel.
Place the plum slices onto the cake rounds. Brush the fruit with a little more muscadel. Sprinkle half the brown sugar over the fruit, then bake in a preheated oven for 15 minutes.
While the cake rounds are in the oven, place the remaining muscadel and the other half of the brown sugar in a saucepan. Stir over a low heat until the sugar has dissolved, then bring the mixture to boil and simmer for two minutes until the sauce is thick.Serve the plum pudding drizzled with muscadel sauce and accompanied by thick cream.
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