- 115g unsalted Winter Tarn butter
- 175g Golden caster sugar
- 1 medium Low Sizergh Farm egg
- 200g plain flour
- 1tsp baking powder
- Pinch of salt
- 1tsp ground cinnamon
- ¼ tsp ground nutmeg
- 50g chopped mixed nuts
- 1 cooking apple, peeled, cored and diced
- 9 Sizergh orchard plums
- 2tbsp glace ginger, chopped
1.Heat the oven to 180˚C/350˚F/gas 4.
2.Beat the butter until creamy, then add the sugar. Continue beating until light and fluffy. Gradually add the egg beating well after each addition. Sift the flour, baking powder, salt, cinnamon and nutmeg and fold into the mixture.
3.When combined add the nuts, apples, plums and chopped ginger and mix in.
4.Spoon the mixture into a prepared tin and bake in the oven for around 45 minutes, until the top is golden brown and the sponge springs back when lightly pressed in the centre.
5.Remove from the tin and serve warm, with custard.